Break up the 2-3 white bread slices in a food processor using the pulse of chop function to get fresh breadcrumbs (note 1).
In a large bowl, add the breadcrumbs from the previous step, one teaspoon of salt, half a teaspoon of black pepper, one teaspoon of ground cumin, and roughly two tablespoons of minced fresh parsley.
Add the two tablespoons of red wine, 1/4 cup of milk, and three tablespoons of extra-virgin olive oil.
Add the ground beef and ground pork as well as the beaten egg.
Mix everything well. You can use a large wooden spoon or your hands.
“Knead” the meat mixture for a couple of minutes with your hands until you get a homogeneous texture.
Divide the meat mixture into 12 and make 12 oblong-shaped meatballs.
Roll the meatballs through the plain (all-purpose) flour until they’re lightly floured all over.
In a large frying pan, over medium-high heat, add the frying oil. Any neutral-tasting oil with a high smoke point will work. I used sunflower oil in this recipe. Heat up the oil until shimmering. Add the meatballs and cook until golden, about 7-8 minutes, turning to make sure they’re browned on all sides.
Drain them on a paper towel.
To a large frying pan, over medium-high heat, add three tablespoons of light olive oil, one diced red onion, and one teaspoon of kosher salt. Sautee for 3-4 minutes.
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