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1
In a small saucepan over medium heat, warm the milk just until steaming.
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2
Remove from heat and press bread into the milk; set aside.
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3
Grate cheese on large holes of a box grater and place in large bowl.
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4
Add parsley, onion, eggs, salt, white pepper, black pepper and allspice.
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5
Stir well to combine.
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6
Add ground beef, ground pork and milk-soaked bread.
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7
Knead by hand or mix with a large wooden spoon until well-blended.
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8
Spread flour on a plate.
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9
Roll meat mixture into 1 1/2-inch balls, and roll in flour to coat.
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10
Place a Dutch oven over very low heat, and add broth.
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11
Heat oil in a skillet over medium-high heat until shimmering.
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12
Working in batches, add enough meatballs to loosely fill pan.
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13
Sear for about 1 minute, then shake pan to turn meatballs.
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14
Continue until well browned on all sides, adding more oil to the pan as needed.
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15
Transfer meatballs to Dutch oven and allow them to gently simmer for 20 to 30 minutes, stirring carefully from time to time.
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16
Add cream and heat just until warmed.
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17
If desired, serve with small potatoes or egg noodles that have been tossed with butter and parsley.
