Place a small skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the red onion, garlic, cumin, oregano, coriander, cinnamon, some salt and pepper to the pan and cook until the veggies are tender and spices are aromatic, 3-4 minutes. Remove the skillet from the heat and let the veggies cool.
In a large mixing bowl, beat the egg with the cream. Tear up the piece of bread and add it or the breadcrumbs to the egg. Let soak until the bread is saturated, about 1 minute. Add the cooled veggies to the bowl along with the sirloin, chorizo, some salt and pepper. Combine the mixture with your hands and form into 1-inch balls.