Combine the ground pork, and the ground beef, eggs, onion, breadcrumbs, parsley, salt and pepper.

Mix the ingredients until evenly combined.

Add more bread crumbs if needed.

Place the meat in the fridge for a few hours-(I usually season the meat the day before cooking it)

With the help of an ice cream scooper, roll the meat mixture into balls-I personally love to use the ice cream scooper because I like all the meatballs to have the same size.

In a large saute pan with plenty of olive oil, fry the meatballs on all sides (about 5-7 minutes), and transfer them to a paper-towel lined plate. (Don't worry if the meatballs aren't cooked through as they will continue cooking in the sauce)

Continue cooking the meatballs in batches until all the meat mixture has been used.

Once all the meatballs have been browned, add a little oil in a large pan or casserole. Heat the oil over medium high heat, and add the minced onions, and garlic until soft and brown.
Add the Sherry wine, and bring the sauce to a boil, let it cook until alcohol is evaporated (5 minutes).
Let it cool, and transfer it to a blender, and blend until smooth.
Put the sauce back in the pan, add the meatballs, and reduce the heat to medium low.
Add salt and pepper to taste, and simmer the meatballs and sauce until the meatballs are cooked.
Don't forget to add fresh parsley during the last 5 minutes of simmering.