Heat milk to simmering, don't boil. In a separate bowl, combine beef, onion and spices. Add flour slowly, blending thoroughly. Gradually mix in milk. Add eggs and beat until mixture is light and puffy (about 5 minutes). Cover and refrigerate for 1/2 hour.
Roll beef into 1 inch balls and brown (in batches if necessary) in a non-stick frying pan in a little olive oil or butter over med-high heat. When done, remove meatballs from pan and set aside.
Add flour to drippings in pan and stir until smooth. Gradually stir in beef stock and bring to a boil and season with salt and pepper. Slowly add cream or evaporated milk, stirring constantly. Reduce heat and simmer for 5 minutes; return meatballs to pan. Simmer for another 15 minutes and serve over noodles, rice, or mashed potatoes.