|
1
|
In a small saucepan over medium heat, warm the milk just until steaming. Remove from heat and press bread into the milk; set aside.
|
|
2
|
Grate cheese on large holes of a box grater and place in large bowl. Add parsley, onion, eggs, salt, white pepper, black pepper and allspice. Stir well to combine. Add ground beef, ground pork and milk-soaked bread. Knead by hand or mix with a large wooden spoon until well-blended.
|
|
3
|
Spread flour on a plate. Roll meat mixture into 1½" balls (1 oz. each if using a scale), and roll in flour to coat. Add 3/4 cup broth to a Dutch oven over very low heat.
|
|
4
|
Heat 1/2 of the oil (2 Tbs) in a large 12" non-stick skillet over medium-high heat until shimmering. Working in batches, add 1/2 the meatballs, sear for about 1 minute, then shake pan to turn meatballs. Continue until well-browned on all sides. Transfer meatballs to Dutch Oven with broth. Repeat with second 1/2 of meatballs, adding 2 Tbs oil, and brown as the first batch. Transfer all meatballs to Dutch Oven, and allow them to gently simmer 20-30 minutes, stirring carefully intermittently.
|
|
5
|
Add cream and heat just until warmed. If desired, serve with small potatoes or egg noodles that have been tossed with butter and parsley.
|
|
