Cook the onion to a golden brown in butter and set aside to cool. Soak the breadcrubs in milk until soft and the milk is all absorbed. 洋葱入锅在黄油中煸至金黄一旁放凉。将面包糠浸泡在牛奶中充分吸收牛奶。
Mix together：the beef, pork, onion, breadcrubs, egg yolks, salt, pepper, nutmeg and all spice. Roll the mix into medium-size meatballs, about 1 ounce each. 将牛肉碎，猪肉碎，炒好的洋葱，面包糖，蛋黄，盐，黑椒粉，肉豆蔻粉和多香果粉放在一起搅拌出筋，用1盎司的勺挖出搓成肉丸。
Heat butter in a large pa and sear the meatballs until golden brown on all sides, about 7-10 minutes. Put on a sheet pan and finish cooking in the oven at 375 F if necessary. 在锅中放入黄油加热后放入肉丸两面煎至金黄，约7-10分钟。如里面还不熟， 可放在烤盘中入烤箱375华氏度烤至全熟。
Using the same pan, set heat to low and whisk in the flour, making a roux with the meat fat. Cook the flour for a few minutes. Slowly whisk in the stock and wait for the sauce to thicken. Add the cream and cook the sauce to desired consistency. 用煎肉丸的锅子，重新加热后倒入面粉和锅中的动物油脂做面糊。搅拌几分钟后倒入牛肉高汤烧开后关小火直到变稠。加入淡奶油煮至想要的稠度。
Add the meatballs back in the suce and allow them to coat in the sauce. 将肉丸重新放入锅中表面裹上酱汁。
Serve garnished with fresh dill. 放上莳萝装饰装盘。