Preheat oven to 425 degrees F. Brush a half baking sheet with the neutral oil and set aside.
In a small bowl, combine the bread crumbs and milk. Let them stand for about 5 minutes.
Next, add the Parmesan chunks to the food processor. (If you’re using grated, skip this step.) And pulse until the Parmesan is in little bits. And then, add the chopped onion, garlic, parsley leaves, egg, crushed red pepper, salt and pepper, and reserved bread crumb mixture. Pulse until totally cohesive, scraping down the sides as needed, and then blending one last time.
*If you don’t own a food processor, no biggie, you can grate the Parmesan (or buy grated Parmesan), and mince up the onion, garlic, parsley with a knife. And then mix everything in a bowl vigorously until cohesive.
Add the ground pork and ground beef to a bowl. Pour the onion combination and mix together gently until everything is combined. I definitely, like, squeezed the meat between my fingers to get everything thoroughly combined.
Divide the meatballs into 2-ounce portions and roll each portion into a ball and place them on the prepared baking sheet. I used a 2-ounce cookie scoop to portion out the meatballs and then went back and rolled them with my palms.