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Preheat oven to 200 degrees. Tear the bread into pieces and place in a small mixing bowl along with the milk. In a 12 inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside. In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolk, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on mediumm speed for 1-2 minutes. Using a scale, weigh meatballs into 1 oz. portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.
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Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet at 250 degrees. Add the meatballs and saute until golden brown on all sides, about 7-10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven. Once all meatballs are cookeed, decrease the heat to low and add the flour to the pan/skillet. whisk until lightly browned, approx. 1-2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistancy. Remove the meatballs from the oven, cover with gravy and serve.
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