To make the meatballs: Saute the onions with olive oil over medium heat until very soft and browned, about 20 to 25 minutes. Remove from the heat, finely chop and put in a mixing bowl to cool. When the onions are cooled, add the ground beef and chicken and mix well. Add the bread crumbs, and cream and continue to mix. Season with salt and pepper and form balls that are about 1 to 2 ounces. Put in the refrigerator and reserve for later.
To make the sauce: In a thick bottom pot, saute the meatballs with olive oil until browned. The meatballs, don't need to be cooked through at this point, they should just be well-browned on the outside. Repeat this process until they are all seared. Remove them from the pot, and discard 1/2 of the fat from the pot. Turn the flame to a medium heat and add 1/2 of the flour. Stir with a metal or wooden utensil for about 10 minutes, until the flour and oil mixture begins to brown. Be careful not to let the mixture get too brown or it will taste bitter. Add all other ingredients and mix well. One at a time add the meatballs, and simmer in the sauce until they are cooked through. Season with salt and pepper, to taste.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Scott Leibfried