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1
Mix the veal, pork, parsley, and garlic together in a large bowl.
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2
Combine the bread crumbs and milk in a small bowl and set aside.
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3
Heat the olive oil in a large flameproof casserole over medium heat.
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4
Add the onions and cook, stirring frequently, about 5 minutes, or until softened.
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5
Sprinkle in the flour and stir for 1 minute.
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6
Pour in the wine and bring to a simmer.
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7
Cook, stirring occasionally, 15 minutes, until lightly thickened.
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8
Rub through a wire sieve and return to the casserole.
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9
Season with salt and pepper.
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10
Set the sauce aside.
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11
Squeeze the excess milk from the bread crumbs and add to the meat mixture.
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12
Add the eggs and 3 tbsp of the wine sauce, season with salt and pepper, and mix well.
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13
Roll the mixture into 48 balls, each about the size of a golf ball.
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14
Dust the balls with the flour.
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15
Heat the vegetable oil in a large frying pan over medium-high heat.
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16
In batches, add the meatballs and cook, turning often, until browned.
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17
Using a slotted spoon, transfer to paper towels to drain.
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18
Bring the sauce and meatballs to a simmer.
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19
Reduce the heat to low and cook until the meatballs are cooked through.
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20
Sprinkle with parsley and serve warm.
