Baked Meatballs

Source: Marilyn (DanaIN) GW Cooking Forum
adapted by There's Always Thyme to Cook

1/3 cup heavy cream (or milk) 
1 pound ground beef
1 pound ground veal or pork 
1 onion; minced   
2 cloves garlic: crushed or minced
1 teaspoon each; oregano, basil, parsley
3/4 teaspoon kosher salt (1/2 teaspoon table salt)
1/4 teaspoon fresh ground pepper
1/3 cup fresh grated parmesan cheese
2 egg yolks

Combine 3/4 cup fresh bread crumbs with milk; let set for five minutes. Stir together onion, garlic, oregano, basil, parsley, salt, pepper, parmesan cheese, egg yolks and bread soaked in milk. Fold in meats and shape into 1/4-cup balls and roll in remaining bread crumbs. Place a rack inside a baking dish sprayed with Pam leaving a little space between each meatball. Bake 30 to 35 minutes at 425° until they reach an internal temperature of 160°. Do not over bake. Makes about 20 meatballs. These are very tender and juicy. These are also good simmered in sauce after baking.  If desired, omit bread crumbs on the outside.