⅔ cup bread crumbs
2 teaspoons salt
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⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves
1⅓ cups heavy cream
11 tablespoons butter, divided
⅔ cup grated or finely minced onions
1½ pounds ground round steak
½ pound pork sausage or ground pork
Chopped parsley, for garnish
Heat oven to 350 degrees. Coat one or two rimmed baking sheets with nonstick spray.
In a medium bowl, mix bread crumbs with salt, nutmeg and cloves with a whisk. Add the cream and stir to avoid clumping. Let soak for 10 minutes.
In a skillet over low heat, melt 3 tablespoons butter. Add onions and cook until soft; set aside to cool.
Add the ground meats to a large bowl, add the crumb mixture and onions and with your hands mix until well combined. With a tablespoon or a small food scoop, shape into small balls. Put meatballs on prepared baking sheet and brown for 10 minutes. Remove the meatballs and place in a stockpot over medium heat.
Deglaze the pan(s) pans using ¾ cup water, scraping up any browned bits. Add the water and bits to the stock pot. Add the remaining butter to the meatballs; lower heat and simmer for 20 minutes.
Remove from heat and add the chopped parsley. Serve as an appetizer or over buttered noodles or rice.
Serves 16 as an appetizer, about eight as a main course.