Preheat your oven to 350°F. Line a large baking sheet with parchment paper and set aside.

Peel and grate the onion using a cheese grater, then squeeze out excess moisture.

In a large bowl, combine the egg yolks, milk, bread crumbs, grated onion, salt, pepper, and allspice until well-mixed.

Add the ground pork and beef, breaking them up gently with your hands. Stir with a spoon until just combined—don’t overmix.

Form the mixture into golf ball-sized meatballs using a small scoop or wet hands, and place them on the prepared baking sheet about 1-inch apart.

Bake in the oven for 20 minutes or until firm to the touch and an internal temperature of 160°F.

Meanwhile, prepare the gravy. Melt the butter in a sauté pan over medium-high heat, then whisk in the gluten-free flour and cook for 1 minute until lightly browned and fragrant.

Slowly whisk in the soy sauce, apple cider vinegar, and chicken stock, simmering for 5-6 minutes until thickened.

Stir in the heavy cream and bring back to a gentle simmer.

Add the baked meatballs to the gravy and cook for 2-3 minutes until heated through. Sprinkle parsley on top before serving.