In a mixing bowl, soak 2 slices of cubed bread in1/4cup/60ml milk, 1 medium grated onion, 2 cloves grated/minced garlic, 1 tsp Worcestershire sauce and mush with a fork. Stir in 1/4cup diced parsley, 1/2cup/40g parmesan, 1/2 tsp oregano, 1 egg, 3/4 tsp salt and 1/4 tsp black pepper. Gently work in your pork and beef, then form your meatballs. Make sure you don't overwork the meat.
GRILL/BROIL: lightly spray with oil then pop under grill for 6-10mins or until golden brown. Flip once half way and shake about to evenly cook. Make sure you get a nice colour on them, they don't need to be cooked right through, they will finish poaching in the sauce.
OR FRY: heat a drizzle of oil over medium-high heat and fry for 4-5mins or until golden, shaking frequently. Again, just focus on getting colour and don't worry about being cooked right through.
Fry 1 medium diced onion, 2 cloves minced garlic & 8 diced sun-dried tomatoes until soft. Pour in 24oz/700g passata & 2x 14oz/400g cans of chopped tomatoes. Add 1/4 cup parsley, basil & seasoning to taste, then stir your meatballs. Simmer for 15-20mins, or until the sauce begins to thicken.
Meanwhile, cook 10.5oz/300g pasta in salted boiling water until JUST al dente. You want it still a bit hard otherwise it'll go soft and mushy when baked. Combine with pasta in a baking dish, top with cheese and bake at 200C/390F for 15-20mins, or until golden and gooey. Serve with fresh parsley!