Delicious served with mash potatoes and steamed broccoli
In a small bowl, soak the bread in the milk until soft.
In a large bowl, combine all the meatball ingredients except the butter and oil, and add the soaked bread.
Mix thoroughly until smooth, it s best to use your hands for this.
Shape into small, golf-ball size meatballs (by dipping your hands in cold water, the meatballs won t stick to your hands.)
Heat butter and oil in a large, deep skillet over medium-high heat.
Add the meatballs, about 8 to 10 at a time, and gently brown on all sides, about 5 to 7 minutes.
Shake the skillet now and then so meatballs stay round and brown evenly.
Place them on a heated baking pan in a low oven to keep warm.
To make gravy, deglaze the skillet with 1 cup of the stock, letting it simmer for 5 minutes while scraping the bottom of the skillet with a spatula. Strain the gravy into a clean saucepan and add the remaining 1 cup of stock. In a small bowl, mix the flour with 1/4 cup of cold water until smooth. Whisk flour mixture into warm gravy, and let simmer, whisking constantly to prevent lumps, until thickened slightly, about 3-5 minutes. Add the cream and season with salt and pepper.