Chop the Onion and Garlic: Finely chop half an onion and mince 3 cloves of garlic. These will be mixed into the meatballs for added flavor.

Soak the Bread: Take 1 slice of bread (you can use white or whole grain) and soak it in a small bowl of milk for about 5 minutes. Once the bread has absorbed the milk, squeeze out the excess and tear the bread into small pieces.

Mix the Meatball Ingredients: In a large mixing bowl, combine 500g of minced beef and 400g of minced pork. Add the soaked bread, chopped onion, minced garlic, 1 teaspoon of herb flakes, 1 teaspoon of paprika powder, salt, and pepper to taste. Finally, add grated Parmesan cheese (as much as you like) for added richness.

Mix Thoroughly: Using your hands or a spoon, mix the ingredients together until everything is evenly incorporated. Be careful not to overmix, as this can make the meatballs tough.

Form the Meatballs: Take small portions of the meat mixture (about the size of a golf ball) and roll them into round meatballs. You should end up with around 20-25 meatballs, depending on the size.

Cook the Meatballs: In a large skillet or frying pan, heat a tablespoon of olive oil over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Brown the meatballs on all sides, cooking for about 5-7 minutes until they are golden brown but not fully cooked through. Set the meatballs aside on a plate.

Heat the Tomato Sauce: In the same skillet or a large saucepan, add 1 kg of canned tomato sauce (crushed tomatoes or tomato passata) over medium heat.

Season the Sauce: Add 1 tablespoon of sugar, 1 teaspoon of salt, ½ teaspoon of black pepper, and 1 chicken stock cube to the tomato sauce. Stir well to combine. The sugar helps balance the acidity of the tomatoes, while the chicken stock cube adds depth of flavor to the sauce.

Simmer the Sauce: Bring the sauce to a simmer and cook for about 5 minutes, stirring occasionally to dissolve the chicken stock cube and allow the flavors to blend.

Add the Meatballs to the Sauce: Once the tomato sauce is simmering, gently add the browned meatballs back into the sauce. Ensure the meatballs are fully submerged.

Cook the Meatballs in the Sauce: Cover the pan and let the meatballs simmer in the tomato sauce for about 20-25 minutes, or until they are fully cooked through. Stir occasionally to prevent the sauce from sticking to the bottom of the pan and to coat the meatballs in the sauce.

Serve the Meatballs: Once the meatballs are cooked and the sauce has thickened slightly, remove the pan from the heat. Serve the meatballs with your choice of pasta, crusty bread, or as a main dish alongside a fresh salad.

Garnish: For added flavor, sprinkle the dish with more grated Parmesan cheese and fresh herbs like basil or parsley before serving.