Preheat oven to 200º.
Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
In a 12-inch straight sided sauté pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and cook 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 yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg and onions. Beat on medium speed for 1 to 2 minutes.
Using your hands, shape the meatballs into rounds approx. 1 ounce each.
Heat the remaining butter in the sauté pan over medium-low heat. Add the meatballs and sauté until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until the sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.
Garnish with lingonberries.