Place the bread, cream and eggs into the TM.
Use a good quality sliced bread. Remove the crusts and cube the bread.
Process on speed 4 with butterfly for 10 seconds. There should be no big clumps. Pour out of TM and reserve. No need to wash bowl.
***Note, this bread and milk type of mixture is called a panade.
Remove butterfly and add quartered shallots.
Process shallots for 7 seconds at speed 8. Stop midway and scrape down.
Add veal, nutmeg, allspice, pepper, brown sugar, salt and baking powder.
*** Do NOT use butterfly (disregard picture showing it in TM)
Process at speed 4 for 2 minutes, scraping bowl midway.
Add the panade (reserved bread and cream mixture) and process for another minute at speed 4.
Turn veal mixture into a bowl and add beef. Mix with a spatula, by hand, until uniform. You do not want the beef integrated with the TM as that would affect the texture.
Shape into 1 inch (2.5 cm) meatballs.
Heat oil in a large frying pan (I use a #12 cast iron pan). Adjust the amount of oil based on the width of the pan. Heat oil to 350F (175 C) and place balls in one at a time. Fry for about 7 minutes till brown all around, turning as needed.
Remove with a slotted spoon or spyder
For an appetizer, place balls in sauce and serve. In picture, I made pasta, tossed the pasta with the sauce, and served the meatballs on top. Nice variation from the Italian version.