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1
Mix the meatballs.
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2
Combine the milk and wine in a medium bowl; stir in the bread and let it soak until soft, stirring once or twice--for a few minutes.
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3
Place the veal and beef in a large bowl.
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4
With your hands, transfer the bread to the bowl with the meat, squeezing out as much liquid as possible.
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5
Add the egg, onions, garlic, thyme, oregano, paprika, salt, and pepper to the meat.
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6
Thoroughly mix together with your hands.
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7
Cook the meatballs.
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8
Put the bread crumbs in a shallow dish.
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9
Shape the meat mixture into small balls, 1 1/2 to 2 inches in diameter, and roll each in the crumbs.
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10
Pour 2 inches of oil into a large saute pan and heat over medium heat.
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11
Working in batches, add the meatballs to the pan and cook until golden brown on all sides and cooked through--about 5 to 7 minutes total.
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12
Transfer the meatballs to a paper towel-lined plate to drain; keep warm.
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13
Taste a meatball and sprinkle more salt or pepper over the others if desired.
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14
Make the sauce.
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15
Stir together ketchup, honey, apple cider vinegar, and soy sauce in a small saucepan.
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16
Cook over low heat, stirring frequently, until the sauce is shiny and smooth--about 10 minutes.
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17
Season to taste with a little salt and freshly ground black pepper.
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18
To serve, place the meatballs in a bowl, pour in the Sweet and Sour Sauce, and toss to mix.
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19
Serve immediately.
