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Mix breadcrumbs and cream until absorbed. Add garlic, eggs, parsley, Parmesan, and generous salt & pepper. Add the three meats and mix until just combined — don’t overwork it!
Roll into small meatballs, coat in flour, and fry in oil (halfway up the meatballs) 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. This is your sofrito.
Add meatballs to the sofrito and turn to coat. Season with a pinch of 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. The longer and slower, the more tender.
Add white wine and reduce on medium-high until you have a golden sauce with little cheese curds — Nonna calls them fregoe, and they’re the best part.