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1
Preheat the oven to 450F.
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2
Drizzle the olive oil into a 9 x 13-inch baking dish and use your hand to evenly coat the entire surface.
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3
Set aside.
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4
Place the torn bread, beef broth, and cream in a bowl and let soak for 5 minutes
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5
Melt the butter in a frying pan over medium-high heat.
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6
Add the onions and cook, stirring frequently, until transparent, 6 to 8 minutes.
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7
Add the parsley, allspice, mustard powder, and flour and stir to incorporate.
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8
Pour the contents of the pan into the bowl with the bread mixture and stir until well mixed.
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9
Set aside to cool.
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10
Combine the cooled onion and bread mixture with the ground beef, ground pork, salt, pepper, and eggs in a large mixing bowl and mix by hand until thoroughly incorporated.
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11
Roll the mixture into round, golf ballsize meatballs (about 1 1/2 inches), making sure to pack the meat firmly.
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12
Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid.
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13
The meatballs should be touching one another.
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14
Roast for 20 minutes, or until the meatballs are firm and cooked through.
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15
A meat thermometer inserted into the center of a meatball should read 165F.
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16
Allow the meatballs to cool for 5 minutes in the baking dish before serving.
