Dave's Eats

• 1 cup 1 cup (120 g) bread crumbs
• ¹⁄₂ cup ¹⁄₂ cup (120 g) 12% cream

• 1 cup 1 cup (120 g) bread crumbs
• ¹⁄₂ cup ¹⁄₂ cup (120 g) 12% cream

Combine the breadcrumbs and heavy cream in a small bowl, stirring with a fork until all the crumbs are moistened. Set aside.

• ¹⁄₄ cup ¹⁄₄ cup (54 g) extra-virgin olive oil
• 2 2 red onions, finely chopped

• ¹⁄₄ cup ¹⁄₄ cup (54 g) extra-virgin olive oil
• 2 2 red onions, finely chopped

Heat the oil in a small skillet over medium heat. Add the onion and sauté for about five minutes, until softened. Remove from heat.

• 600 g 600 g lean ground beef
• 600 g 600 g ground pork
• ¹⁄₄ cup ¹⁄₄ cup (50 g) white granulated sugar
• 2 2 (100 g) large eggs
• 2 tsp 2 tsp (12 g) salt
• 1 tsp 1 tsp (2 g) black pepper

• 600 g 600 g lean ground beef
• 600 g 600 g ground pork
• ¹⁄₄ cup ¹⁄₄ cup (50 g) white granulated sugar
• 2 2 (100 g) large eggs
• 2 tsp 2 tsp (12 g) salt
• 1 tsp 1 tsp (2 g) black pepper

In a large bowl, combine the ground beef, ground pork, onion, sugar and egg, salt, and pepper and mix well with your hands.

Add the breadcrumb-cream mixture and mix well. With wet hands (to keep the mixture from sticking), shape the mixture into meatballs the size of a golf ball, placing them on a plate lightly moistened with water. You should have about 24 meatballs.

Add the breadcrumb-cream mixture and mix well. With wet hands (to keep the mixture from sticking), shape the mixture into meatballs the size of a golf ball, placing them on a plate lightly moistened with water. You should have about 24 meatballs.