Cooking time 1 hours
3/4 cup whole milk
3 slices white bread; crusts removed
6 ounces Valley Shepherd Califon Tomme; Cato Corner Dutch Farmstead or other mild and buttery Gouda-style cheese
1 1/2 cups loosely packed fresh parsley leaves; finely minced
3/4 cup finely minced onion
2 large eggs
2 teaspoons salt
1/2 teaspoon ground white pepper
1/4 teaspoon freshly ground black pepper
1 tablespoon ground allspice
1 pound lean ground beef
1 pound ground pork
1/2 cup flour
3/4 cup chicken or beef broth
1/4 cup vegetable oil; or as needed
1/2 cup heavy cream
In a small saucepan over medium heat, warm the milk just until steaming. Remove from heat and press bread into the milk; set aside.
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.
Spread flour on a plate. Roll meat mixture into 1 1/2-inch balls, and roll in flour to coat. Place a Dutch oven over very low heat, and add broth. Heat oil in a skillet over medium-high heat until shimmering.
Working in batches, add enough meatballs to loosely fill pan. Sear for about 1 minute, then shake pan to turn meatballs. Continue until well browned on all sides, adding more oil to the pan as needed. Transfer meatballs to Dutch oven and allow them to gently simmer for 20 to 30 minutes, stirring carefully from time to time. Add cream and heat just until warmed. If desired, serve with small potatoes or egg noodles that have been tossed with butter and parsley.