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Mix breadcrumbs and cream until absorbed. Add garlic, eggs, parsley, Parmesan, and generous salt and pepper. Add the three meats and mix until just combined without overworking.
Roll into small meatballs, coat in flour, and fry in oil until deeply golden brown. Remove and set aside.
In a large pan, sauté onions in olive oil and butter until soft. Add garlic and let it bloom to create the sofrito.
Add meatballs to the sofrito and turn to coat. Season with salt and pepper.
Pour in milk until meatballs are almost fully submerged. Simmer on medium-low for 30-60 minutes until milk has mostly reduced, turning occasionally.
Add white wine and reduce on medium-high until you have a golden sauce with little cheese curds (fregoe).