Caramelize onion in olive oil for 10 minutes, until onions are golden in color.

Place bread and milk in a medium sized mixing bowl and set aside, allowing bread to soak up liquid.  Using hands or a fork break bread up in milk so that it resembles a paste

3.In a large bowl combine ground beef, ground pork, spices, caramelized onions, eggs, and bread milk mixture.  Combine with hands until all ingredients are thoroughly incorporated.

4.Form meat mixture into 1 inch balls, place on baking sheets, put in freezer for 30-60 minutes.  Remove from freezer and brown meatballs in a frying pan.  Meatballs do not need to be cooked through just browned on the outside.  Do this in batches removing the meatballs and placing them back on the baking sheets.  When the meatball browning process is complete place meatballs in a 350 degree oven for 20 minutes.

While meatballs are baking you can start to prepare the gravy by melting one stick of butter in a large sauce pan with 2/3 cup flour, whisk continually creating your roux. When the roux is golden in color, gradually whisk in 2 quarts of beef stock.  I also add the juice from the meatball pans into the gravy.  Bring gravy to a low boil and cook for 10-15 minutes until gravy is thick enough to coat the back of a spoon.  Remove from heat whisk in 1 heaping cup of sour cream.  Add salt and pepper to taste.