Pork and Veal Meatballs with a Light Cream and Balsamic Vinegar Sauce

I worked out the recipe for this delicately flavoured dish from the memory of an exceptionally good meal I ate with an Italian family at their farmhouse between Modena and Parma — the homes of balsamic vinegar and Parmesan cheese respectively. For the sauce, this family used their own, well-aged balsamic vinegar made with grapes from their vineyard. The many-coursed meal lasted happily for four hours.