METHOD 

Making the meatballs:

1. Heat your oven to the highest it can go. Line a large baking tray with foil; lightly grease the foil with olive oil.
2. In a small bowl, combine the torn bread pieces with the milk. Let the bread soak in the milk for 5 to 10 minutes. Wring out the excess milk and transfer the soaked bread to a large bowl.
3. Add the garlic, egg, cheese, flat-leaf parsley and dried herbs. Season lightly with sea salt and freshly-ground black pepper and stir well to combine. You want all the ingredients to be well incorporated.
4. Add the pork sausagemeat and beef mince and season with sea salt and freshly-ground black pepper. Using your hands, gently combine the meats with the other ingredients. Be careful not to overmix; overmixing makes for tough, dense meatballs. 
5. Divide the mixture into 12 and roll into balls. Arrange the meatballs in a single layer on the foil-lined baking tray.
6. Roast on the top rack of the oven for 15 minutes, or until starting to brown.

Making the sauce:

1. Meanwhile, heat a good glug of extra-virgin olive oil in a large pot over medium heat. Add the sweet onion and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the garlic and cook for 1 minute, stirring occasionally.
2. Turn the heat up to medium-high. Add the white wine and cook, stirring occasionally, until it is almost all reduced. Add the crushed tinned tomatoes, season with sea salt and freshly-ground black pepper and bring the sauce to a simmer. 
3. Carefully add the meatballs to the sauce. Reduce the heat to low, cover and simmer for 45 minutes to an hour.
4. Remove the saucepan from the heat. Tear and stir in the fresh basil. Taste and season with extra sea salt and freshly-ground pepper, if necessary. Enjoy!