Handful minced fresh parsley or chivesoptional, but adds nice color and freshness
Heat 2 teaspoons of the olive oil in a large deep saucepan over medium heat. Add the shallots and sauté for 5 minutes until they are softened, but not browned.
In a large mixing bowl combine the egg, milk, Panko, parsley, allspice, salt and pepper. Add the beef and pork and the shallots and use your hands to combine until very well blended. Form the mixture into small meatballs, less than 1-inch in diameter.
Heat the same saucepan over medium high heat, 2 more teaspoons olive oil, and brown half the meatballs on all sides, turning them carefully, about 6 minutes. They will be almost but not quite cooked through. Remove them with a slotted spoon to a paper towel lined baking sheet. Add the remaining 2 teaspoons olive oil and brown the rest of the meatballs the same way. Add them to the baking sheet.
Pour off any remaining fat in the pan and return it to medium heat. Add the bay leaf, cream and broth and bring to a simmer. Return the meatballs to the pan, heat until the sauce thickens and coats the meatballs well, and the meatballs are cooked through.
Serve hot, over grains, small pasta, couscous or rice if desired. Top with minced parsley or chives if desired.