Step 1

In a med-sized bowl, add the breadcrumbs, pour in just enough milk to cover, and Place aside to let breadcrumbs soak preheat oven at 350°F.

Step 2

Start making the sauce by heating the 2 tablespoons of olive oil in a frying pan and lightly fry the chopped shallots, pepper, and garlic for about 2-3 minutes until translucent and soft.

Step 3

Add the 2 14oz cans of tomatoes, basil, oregano, and some seasoning with a white wine splash to deglaze the pan. Let the tomato sauce slowly simmer for about 10-15 minutes so its sauce can reduce and thicken.

Step 4

As the sauce is simmering, make the meatballs. Place the ground pork and beef into a large-sized mixing bowl and now the chopped garlic, Parmesan, and parsley. Now with your hands, Press the breadcrumbs and takeout the excess milk, and add them to the mixing bowl with ground meats. Thoroughly mix, working with your hands, then season meatballs with salt and pepper.

Step 5

Start Shaping the blend into balls the size of a golf ball, dust them with the flour. Now in a frying pan, heat the olive oil. When the oil is hot, start frying the meatballs in batches of 4-5 not to overcrowd; Fry until golden.

Step 6

After drying, take the Meatballs, add them to the sauce and then shift them to a casserole dish. Place in a 350°F preheated oven and bake for 10 minutes. Serve with your favorite pasta as a side dish or with a light salad.