In a large bowl, pour milk and add the bread. Set it aside and allow the bread to absorb the milk. Squeeze out the excess milk and reserve the bread. Combine the reserved bread with ground meat in the same large bowl, season with salt and pepper, and shape the mixture into meatballs measuring 1½ to 2 inches in diameter, slightly larger than a golf ball. Dredge each meatball in flour.
In a large skillet, heat olive oil to a depth of about ½ inch or 2 cm over medium heat. Fry the meatballs on both sides in batches if necessary. Drain them on a plate lined with paper towels.
Pour off any excess oil from the skillet and scrape off any residue. Pour in the wine and cook over higher heat until it reduces by a quarter. Then, add the chicken broth and cream. Reduce the heat and cook for 1 minute. Return the meatballs to the pan, ensuring they are all covered in the sauce. Reheat gently over low heat for 1 minute; do not let the sauce boil.
Sprinkle with parsley, serve with mashed potatoes and lots of sauce.
