Step 1

Take out a medium bowl and add your breadcrumbs and milk to it. Mix so that the breadcrumbs are all covered in milk, and then set the bowl to one side so that they can soak.

Step 2

Preheat your oven to 350 degrees F.

Step 3

Add two tablespoons of your olive oil to a frying pan. Finely chop the shallots and two cloves of garlic, and fry them lightly until the garlic turns translucent (about 3 minutes). Don’t let the garlic burn.

Step 4

Pour the canned tomatoes, chopped oregano, and chopped basil into the pan and then add your white wine. Bring it to a simmer, and allow it to cook for around 10 or 15 minutes, so that it starts to reduce and become thick.

Step 5

While the sauce is simmering, take out a large mixing bowl. Add the ground beef and pork to the bowl, and then mince some garlic and some parsley, and add it to the bowl too. Grate your Parmesan and mix this in, and add seasoning.

Step 6

Wash your hands thoroughly and then use them to scoop the breadcrumbs out of the milk, squeezing out any excess milk so that the meatballs don’t end up too wet. Add the breadcrumbs to the bowl with the meat, and then use your hands to work all of the ingredients together.

Step 7

Once the ingredients have started to stick to each other, shape them into balls around the size of golf balls, and roll them in a dusting of flour.

Step 8

Wash your hands well and then heat the remaining olive oil in a pan. When it starts to shimmer, begin frying the meatballs in batches of 4 or 5 so the pan doesn’t get too crowded.

Step 9

Keep frying and turning the meatballs until they turn golden on all sides, and then lift them out onto a plate to drain.

Step 10

Add the meatballs to the sauce and then tip the whole lot into a casserole dish and put them in the preheated oven and bake them for about 10 minutes.

Step 11

Serve with salad or pasta and enjoy.