In a large mixing bowl, combine White Sandwich Bread (2 slice), Milk (1/4 cup), Red Onion (1), Ground Beef (1 pound), Ground Pork (0.5 pound), Egg (1), Ground Allspice (1/8 teaspoon), Ground Cardamom (1/4 teaspoon), Ground Ginger (1/8 teaspoon), Ground Black Pepper (1/4 tablespoon), Onion Powder (1/2 teaspoon), Dried Parsley (1 tablespoon), Salt (1/4 teaspoon), and Butter (2 tablespoon).
Mix well with a spoon or fork.
Grab a small amount (about 2 tablespoons) of the meat mixture at a time, shape into meatballs, and place on a large plate or platter.
Preheat oven to 425 degrees F (220 degrees C).
Melt butter in a large nonstick skillet over medium-high heat. Gently place the meatballs in the skillet, making sure meatballs are not touching each other. Brown all sides until the surface of the meatballs is no longer pink, about 5 minutes per batch.
Transfer to a baking sheet lined with foil, leaving the meatball drippings in the skillet. Bake the meatballs for 10-15 minutes until they are thoroughly cooked through.
Meanwhile, make the gravy. Add 1 cup of Beef Broth (2 cup) in the skillet. Let it simmer for 5 minutes while scraping off any bits from the bottom of the skillet with a spatula. Add the other cup of beef broth.
In a small bowl, mix the Corn Starch (1 tablespoon), with 2 tablespoon cold water until smooth. Whisk into the skillet, stirring constantly until the gravy is thickened slightly, about 3-5 minutes.
Add the Heavy Cream (1/4 cup), season with Salt (1/4 teaspoon) and Garlic Powder (1/4 teaspoon).
Once the meatballs are done, transfer to a serving plate and pour the hot gravy over the meatballs. Sprinkle with Fresh Parsley (1/4 cup), serve over rice or noodles. Enjoy!