Instructions:

1. Finely mince the onion and garlic. Set aside half of the minced onion and half of the minced garlic for the sauce.
2. In a large bowl, combine ground veal, ground pork, the reserved half of the minced onion, the reserved half of the minced garlic, egg, breadcrumbs, milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently with your hands until just combined. Be careful not to overmix.
3. Roll the mixture into 1.5-inch meatballs (this should yield about 16-20 meatballs).
4. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Working in batches, brown the meatballs on all sides until golden, about 5-7 minutes per batch. Remove the browned meatballs and set them aside on a plate.
5. Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the pot. Add the remaining minced onion and garlic and cook until softened and fragrant, about 3-5 minutes.
6. Pour in the crushed tomatoes. Stir in the dried oregano, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the sauce to a gentle simmer.
7. Carefully return the browned meatballs to the simmering sauce. Ensure they are mostly submerged. Cover the pot, reduce the heat to low, and let simmer for at least 20-25 minutes, or until the meatballs are cooked through and tender, stirring occasionally to prevent sticking.
8. Serve hot, garnished with fresh chopped parsley and grated Parmesan cheese, if desired. Excellent served with pasta, polenta, or crusty bread.