Pureé the tomatoes in a blender until smooth. Set aside

Using a pot large enough to fit all your meatballs, warm ¼ cup olive oil over medium-low heat.

Add diced onion, garlic, salt and pepper to taste and sweat until the onions and garlic turn translucent, approximately 5 minutes.

Reduce the heat and simmer, stirring regularly, for about 1 hour.

After an hour, stir in a cup of water, allowing the sauce to come to a boil. Once it is boiling, remove from heat and set aside to be used in finishing the meatballs.

In a large mixing bowl, combine the minced pork and veal meat.

In a separate bowl, soak the torn French bread pieces in the whole milk for about 5 minutes until softened.

Once the bread has softened, add the bread and milk to the bowl with the meat.

Add the egg, grated Parmesan cheese, garlic powder, onion powder, salt, and pepper to the meat mixture.

Mix all the ingredients together until well combined. You can use a fork or your hands for this step.

Once the mixture is evenly combined, shape it into meatballs of your desired size. We recommend using about 2 tablespoons of the mixture for each meatball.

Roll each meatball in flour to lightly coat them, shaking off any excess flour. Once done lay them on a baking sheet lined with parchment paper.

Heat a little oil in a large skillet over medium heat. Once the oil is hot, add the meatballs to the skillet in a single layer, leaving some space between them. Take great care not to overcrowd the pan when frying meatballs. You may need to fry them in batches.

Fry the meatballs for about 5 minutes, turning occasionally, until they are browned on all sides. You do not need to cook them through just yet.

Once browned, remove the meatballs from the skillet and place them in a pot with tomato sauce. Cover them with a lid and bring the tomato sauce to a gentle boil.

Cook the meatballs in tomato sauce for 10 minutes but be sure to check them for doneness before proceeding to plating.

Once cooked, serve the meatballs with a generous dollop of tomato sauce, ideally with a slice of grilled focaccia on the side.