...and because I realize that not everyone is fortunate enough to live in a country that has normal measurements which make sense, here's your conversion site* down in the footie notes.
This one is worth it, kids.
1/2 cup cornstarch mixed with 1/2 cup of plain white flour for dusting, set aside in a bowl. Save what you don't use for dusting, you'll need it for the gravy!
2 lbs ground pork, 2 lbs ground beef. (beef can be extra lean; the pork will make up the fat.)
1 cup dry white bread crumbs
1/3 to 1/2 cup mayonnaise
nutmeg 1/2 tsp
allspice 1/2 tsp
3 tbls minced shallot
1/2 cup (after cutting) fresh minced parsley
mix this together very very well, and let chill, covered, overnight in fridge.
The next day, form into ping pong-sized balls.
dust with flour, roll between hands while shaking off excess
and then bake on a lightly oiled sheet pan for 20 minutes at 400f.
Once they come out of the oven, let them sit for 20 minutes or so, then dump them into a baking dish large enough to hold them 1 layer deep. You can use two dishes if you have to; it doesn't matter.
4 cups beef stock
1/2 cup lager beer
1 cup milk +the mixture you used to dust the meatballs, whatever there is left of it, to make a slurry with the milk.
1/3 cup plain yogurt
1/2 cup white breadcrumbs, toasted brown VERY IMPORTANT
1/4 cup minced shallot
1/2 cup fresh minced parsley
(optional-a few shakes of ranch dressing sprinkles)
(optional-salt up using powdered chicken bouillon instead of plain salt)
1/3 tsp. white pepper
1/3 tsp. nutmeg
dill spice-be careful
Dump it all in a pot on the cold stovetop and bring it up to 'high' while you stir. Not like a windmill in a high gale, just enough to keep it mixed and off the bottom of the pot.
A word of caution: when you first mix this sauce up it will have a really strange, sourish backbite to it, and you'll think 'Nations, you're nuts.' I am, but not when it comes to this sauce. It tones way down and finishes by being let to cook in for a long time in the oven with the meatballs.
When the sauce kicks, take off the fire and dump it over the meatballs, and make sure you coat each one. (If it seems like its on the watery side, stir in another half-cup of breadcrumbs before you dump it over the meatballs. Better to err on the side of too thick now; you can thin it down with milk or bouillion later before you serve it.)
DO NOT COVER.
Replace the meatballs with the gravy in the oven, and turn the heat down to 275. Yes, 275f.
Hold it there for at least 3 hours.
If you were to bake this like a standard casserole (at 375 or 400 for 30 minutes) it would turn out tasting completely weird. And don't even think about trying it in a crockpot. No, baking it long and low like this makes everything kind of get all brown and cooked in and good. It's absolutely necessary to developing the flavor. I don't know why this works but it does.
As it bakes it will get cracked and brown on top and look kind of ugly. Check it a couple times to see that it doesn't get too dried out, though; float a little milk on top if it looks like its getting too shallow. I had to about 45 minutes before I took it out.
Before you serve it, mix it all around gently. It will then turn a nice yellowy-gold color.
Now serve it with riced potatoes. Noodles would be great too!
mix up meatballs, chill overnight
dump over meatballs
put in slow oven
catch a Mythbusters marathon, crack a few beers, nap