Meat balls

in a bowl put the breadcrumbs with the water.
pass the beef and pork meat a couple of times through the meat grinder, as finely as possible.
grind the potato, with the puree or with the meat itself.
Knead meat and potatoes with the egg yolks, gradually adding the breadcrumbs with water.
add the cream and flavor with the seasonings and onion (some add a little sugar or honey).
prepare a ball to taste, sautéed in butter.
if it is too dry, add a little liquid (broth, milk, cream, water, etc.).
otherwise, if you have it squeaky, add potato flour or egg yolk.
the balls are formed with the hands giving a spherical shape of 1 1/2 to 2 cm. diameter.
then they are cooked in butter or in a mixture of butter and oil, a few at a time, stirring the pan or griddle to make them even.
Once the balls are made, a not very burnt paste remains at the bottom of the pan.
to this we add another bit of butter and flour and with a little milk, broth or cream, we prepare a delicious sauce that will accompany the above.