Heat oven to 450 degrees. Place the white sandwich bread crumbs in a small bowl and pour the milk or heavy cream on top. Allow to soak while preparing the rest of the ingredients.

In a large mixing bowl, whisk together the egg, garlic cloves, onion, ground cumin, chipotle chili powder, ground coriander, salt, pepper and hot sauce until it becomes one cohesive mixture. Drain the bread crumbs in a fine-mesh sieve and lightly tap out excessive moisture. Stir into the egg mixture.

Add the ground beef. Using a gentle touch, either combine the egg mixture into the beef with a wooden spoon or even your hands. Mix just until combined. You don't want to excessively handle to meat, which can make it tough.

Lightly oil your hands. Form into golf ball-size meatballs. Place on a parchment paper-lined baking sheet and bake until cooked through, about 15 minutes. Alternatively, you can fry in a skillet with oil. Brown on all sides over medium heat until the meatball is cooked. Don't overcrowd the pan. You'll have to do this in batches.

While the meatballs bake, prepare the avocado-crema sauce by adding the garlic, avocado, lime juice, jalapeno, cilantro, crema, salt and pepper to a food processor. Process until smooth.

Serve with meatballs. Enjoy!