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1
In a large bowl, soak the bread in the milk until very soft, 5 minutes.
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2
In a medium skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil until shimmering.
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3
Add the onion and cook over low heat, stirring, until softened, 5 minutes.
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4
Add the cumin and cayenne and cook until fragrant, 1 minute.
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5
Let cool.
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6
Add the ground pork and beef to the soaked bread.
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7
Gently mix in the cooked onion, celery salt, kosher salt and beaten egg until thoroughly combined.
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8
Refrigerate until firm, about 30 minutes.
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9
Shape the meat mixture into 1-inch meatballs.
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10
In a large skillet, melt the remaining tablespoon of butter in the remaining 2 tablespoons of oil.
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11
Add the meatballs and cook over moderately high heat, turning occasionally, until browned and cooked through, about 8 minutes; reduce the heat to moderately low if the meatballs begin to brown too quickly.
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12
Drain on paper towels.
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13
Pour off the fat from the skillet, add the cream and scrape up any browned bits from the bottom of the pan.
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14
Simmer over moderately low heat until reduced by one-third, about 4 minutes.
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15
Season with salt and black pepper.
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16
Return the meatballs to the sauce and simmer for 2 minutes before serving.
