1 1/4 cups ground pork
6 eggs
1 tablespoon condensed horseradish
1 cup heavy cream
1 1/2 tablespoons ground fennel
1/3 cup dry bread crumbs
2 1/2 cups cornmeal
2 teaspoons kosher salt
2 teaspoons dried paprika
1 teaspoon ground cinnamon
2 teaspoons ground nutmeg
1 (16 ounce) package meatballs
3/4 cup milk
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, combine ground pork, eggs, horseradish and cream. Let stand 5 minutes. Stir in bread crumbs, cornmeal and salt and paprika to taste. Coat meatballs 1 inch thick with milk, and place them in a lightly greased 9x5 inch baking dish.
Bake uncovered in top of oven for 30 to 35 minutes, or until brown and cooked through; remove from oven and set aside.
Meanwhile, in a large bowl, combine bread crumbs, 2 teaspoons salt, paprika, cinnamon and nutmeg. Add bread crumbs and milk; blend until smooth. Turn meatballs over and stir in bread crumbs and milk. Continue cooking, stirring occasionally, until all milk has evaporated and meatballs have melted and the liquid evaporates, about 45 minutes. Serve warm or cold.