Grate the onion using a box grater (make sure you have wet paper towels handy and wear a cut resistant glove)
In a bowl combine the ground pork and beef with the eggs, breadcrumbs, onion, sage leaves, and garlic.
Add in 4 tablespoons of flour
Slowly add in 1/8 of a cup of half-and-half mixing everything with your hands. Do not over mix!
The meatballs should be moist but be able to be formed into balls
Lay each one onto a pan lined with a silpat until you have filled the pan
Add the butter to a frying pan
Fry the balls in the melted butter until fully cooked. I wait until the start to firm up, them insert a thermometer in each one to ensure they are 170F internal.
Remove the balls into an oven safe dish to be kept warm at 250F or place them directly into a warm crockpot with lid while you make the sauce
Add the bouillon to melt in the hot pan drippings
Add the rest of your flour to the pan drippings to make a rue.
Slowly add the rest of the half-and half until you have reached the desired consistency. Pop in the bay leaf and let is sit on low for 10 mins or so then add to the meatballs.