In a large bowl, combine ground beef, breadcrumbs, allspice and nutmeg. Season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Add egg yolk and mix well. Leave for 10 minutes at room temperature.
With hands and using a tablespoon roll the mixture into 1 1/4 to 1 1/2-inch meatballs (up to 4 cm in diameter). Dip one side of an each meatball into whole wheat flour and arrange it on a plate.
Heat olive oil in a large skillet over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 5-8 minutes. Transfer meatballs to a plate and set a side.
In remaining oil whisk in flour and cook for about 1 minute. Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes.
Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 8-10 minutes.
Serve immediately with mashed potatoes and cranberry sauce.
For cranberry sauce
Soak dried cranberries in warm water for 15 minutes.
Drain cranberries. Keep the water in which were cranberries.
Mix half of cranberries with 2-3 tablespoons retained water in a blender until smooth.
Put rest of cranberries in a saucepot, add honey or syrup, lemon juice, and mixed cranberries and cook over medium heat for 10 minutes, stirring occasionally while the liquid is reduced
Beef Meatballs in Gravy Sauce created by Natalie @ Natalie's Health; LINK: https://www.natalieshealth.com/beef-meatballs-in-gravy-sauce/