1largebread - crusts removed and bread torn into 1-inch pieces
½poundground pork (minced pork)
1smallyellow onion - diced
⅛teaspoonfreshly grated nutmeg
⅛teaspoonground allspice (also called pimento or Jamaican Pepper)
⅛teaspoonground black pepper
1teaspoonbrown sugar
1 ½teaspoonssalt
1teaspoonbaking powder
½poundground beef (minced beef)
1 ¼cupsvegetable oil
TO MAKE THE SAUCE:
1tablespoonbutter
1tablespoonall purpose flour (plain flour Australia and UK)
1 ½cupschicken stock (chicken broth or chicken bouillon)
1tablespoonbrown sugar
½cupheavy cream (also called thickened cream)
2teaspoonslemon juice
½tablespoonsalt
½tablespoonground black pepper
Instructions
Whisk together the egg and cream in a medium bowl. Stir in the bread and set aside. Meanwhile, in a bowl, knead together the pork, onion, nutmeg, allspice, pepper, brown sugar, salt, and baking powder until smooth and pale. Use a fork to mash the bread mixture until no large, dry bread chunks remain.
Add the bread mixture to the meat and knead until smooth and homogeneous. Add the beef and mix together until just incorporated. Use moistened hands to form the meat mixture into about 1-inch round meatballs. You should end up with 25 to 30.
Heat oil in a large skillet over medium-high heat until the edge of the meatball dipped in the oil sizzles (3 to 5 minutes). Add the meatballs in a single layer and fry, flipping once halfway through cooking until lightly browned all over and cooked through (7 to 10 minutes). Once cooked, transfer the meatballs to a paper towel-lined plate.
Pour off and discard the oil in the pan, leaving behind the fond. Return the pan to medium-high heat and add the butter. Once the foaming subsides, add the flour and cook, whisking constantly, until the flour is a light brown (about 30 seconds).
Slowly whisk in the broth, scraping the bottom of the pan to loosen the browned bits. Add brown sugar and bring to a simmer. Reduce the heat to medium and cook until the sauce is reduced to about 1 up (5 minutes). Stir in the cream and return to a simmer.
Add the meatballs to the sauce and simmer, turning occasionally, until heated through (5 minutes). Stir in the lemon juice, season with salt and pepper, and serve.