Steps:

1. Soak bread crumbs in warm cream.
2. Meats should be ground together three times and mixed well with breadcrumbs and cream mixture
3. Add milk, egg yolks, onion and seasonings. Refrigerate overnight.
4. Form into small balls, 3/4” in diameter. Brown all sides in hot oil in a fry pan.
   
   Note: Because of stricter food handling laws most butchers cannot mix meats in their grinders. At home, you can either use a counter or machine meat grinder. If using a food processor be careful not to mince meat: using already ground meat mixture it will only take 4 or 5, 1-2 second pulses to get the meat to a proper texture and mixture.