In a large mixing bowl, combine milk and breadcrumbs. Allow breadcrumbs to soak up milk for 3-5 minutes, then mix in cheese and parsley.
Add chuck, pork, eggs, italian seasoning, onion and garlic powder, and salt and pepper to taste. Mix to combine thoroughly.
Heat a large deep pot over medium high heat and drizzle with the oil of your choice. At this point, I like to pinch a small piece of the meat mixture off and cook it in the pan, to taste if my seasoning levels are good.
Form the meat into golf ball sized balls, using an ice cream scoop if needed. and set on a tray. This recipe yields 20-24 meatballs depending on the size
Drop the meatballs into the heated pot, a few at a time as to not overcrowd the pan, and brown on each side for 2-3 minutes until golden brown. The meatballs will not be cooked all the way through. Remove from the pan and repeat with the next batch.
When all of the meatballs are par-cooked, add onions to the pot and cook 3-4 minutes until translucent. Add in your garlic and immediately deglaze the pan with wine, bringing the wine to a boil, being sure to scrape the bottom bits of the pan. Pour in your favorite red tomato sauce and bring to a simmer.
Nestle your meatballs into the sauce and cover, simmering on low for 20-30 minutes or until the meatballs reach an internal temperature of at least 160°
Serve the meatballs as is, or serve over your favorite pasta, garnishing with chopped parsley and parmesan cheese.
