In a medium sized bowl, combine breadcrumbs, allspice, ground pepper, garlic powder and salt. Stir-in onion and parsley. Add ground beef, ground pork, egg and heavy cream. Mix until combined. Roll into 20 small meatballs.
In a large skillet, melt butter then add olive oil over medium heat. Slightly fry meatballs turning continuously until brown. Transfer to a plate and set aside.
On the same skillet add flour to butter and oil mixture whisking until it turns brown. Stir-in chicken bouillion powder then add water. Note: You can use 2 cups of chicken or beef broth instead. Slowly pour heavy cream while stirring contantly. Stir-in dijon mustard, garlic powder, nutmeg and salt to taste.
Add meatballs back to the skillet and simmer for another 4 minutes.
Serve with noodles, potatoes, bread or rice. Enjoy!
For the sauce, you can replace the 3 tablespoon chicken bouillon powder and 1 ½ cups water with 2 to 3 cups chicken broth or stock.
Garnish with chopped parsley, a dash of paprika or better yet some cayenne pepper powder.
In the blog, you can find substitution for some ingredients.