Soak bread crumbs in half and half (or broth) in a small bowl for 15 minutes.

Bake the two pork sausage links in the toaster (or regular) oven for 15-18 minutes at 350 degrees. When done, chop into fine pieces and set aside.

Prepare a large baking dish or baking sheet. Grease with butter or ghee. (I prefer using a baking dish since the meatballs will release some fats. You can also use a baking sheet with edges and line it with parchment paper.)

While the sausage is baking and the bread crumbs are soaking, sprinkle onions with a pinch of salt and sauté in 1 teaspoon of olive oil over medium heat for about 3 minutes. Add crushed garlic and continue sautéing for another minute or two.

Mix ground sirloin and pork sausage pieces together in a large bowl. Add the soaked bread crumbs. In a separate small bowl, mix the eggs, parsley, salt, pepper, Italian seasoning, and Romano cheese. Add this to the meat mixture. Refrigerate for about one hour.

Use a teaspoon of butter or ghee and grease the baking dish.

Preheat oven to 425 degrees Fahrenheit.

When the mixture has been refrigerated for an hour, using wet hands and a tablespoon, form meatballs that are about 1 and 1/2 inched in diameter (use a heaping tablespoon for each meatball). Arrange on the prepared baking dish or baking sheet. This should make 21 meatballs.

Bake in the oven for 15-20 minutes or until browned around the edges.