Meatballs:

• Preheat the oven to 350°. Grease a 10×15 baking pan.
• In a large bowl of a stand mixer, soak the bread crumbs in the half & half for 10 minutes.
• Melt 1 Tbsp of butter in a large skillet over medium heat. Add the onion and saute until soft – about 3 minutes.
• Stir into the breadcrumb mixture.
• Add the beef (& pork), eggs, parsley, salt, ginger, allspice, and nutmeg.
• Beat at high speed until the mixture is fluffy.
• Dip 2 teaspoons in ice water until cold. Use the cold spoons to shape the meat mixture into tiny meatballs and place in the baking dish.
• Cover with foil and bake until the meatballs are cooked – about 40 minutes for normal sized meatballs, and probably about 25 minutes for tiny meatballs. (They don't have to be totally cooked because they will simmer in the gravy for a while.)

  *Save the drippings for the gravy.*
• Optional step: The meatballs are best if they have a crispy outside, so after they were baked, I pan-fried them for a couple minutes to get them crispy.

Gravy Option #1: (the best option if you have time.)

• When the meatballs are cooked, dump them in a large pot and add 3 1/2 cups of broth and the meatball drippings. (You may need to add some butter if there aren't many drippings.)
• Simmer until close to serving time – the longer they can simmer, the more flavor they will have.
• Close to serving time: (You may need to remove some meatballs to make it easier to whisk the flour mixture in.)

  In a cup, whisk together 1/2 cup broth & 3 1/2 Tbsp flour.
• Add the broth to the pan and whisk until beginning to thicken.
• Add the cream (but don't bring back to a boil because it might curdle).

Gravy Option #2:

• If you need to make these quickly and don't have time to let the meatballs simmer in the broth, here are the instructions for traditional gravy.

  in a saucepan, whisk together the flour and broth.
• Add the meatball drippings and butter and bring to a simmer.
• Simmer until beginning to thicken.
• Add the cream (but don't bring back to a boil because it might curdle).
• Pour over the meatballs and serve.

• In one pan, heat the milk.
• In another heavy-bottomed pan, gently boil 1 quart of cream for about 6 minutes.
• While whisking, sprinkle the flour into the cream and stir until thick.
• Whisking constantly, gradually pour the heated milk into the cream mixture.
• Add salt and sugar and let boil a few more minutes.
• Pour into a serving bowl, drizzle the melted butter over the top, sprinkle with cinnamon and white sugar and serve.

Optional Rice Pudding Version:

• Combine the rice, milk, and the stick of cinnamon in a pan and cook on low until cooked. (If using cooked rice, reheat before adding.)
• While the rice is cooking, make the pudding.
• When the rice and the pudding is cooked, combine and serve.