Combine ground pork, and ground beef, and add the 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 scoop, 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 sauté 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.

Place the tomatoes in the TMX bowl. Program TMX: 30 Seconds/Speed:6-7
Transfer the tomatoes puree to a separate dish, wash the Thermomix bowl, and add oil.
** PROGRAM TMX: 3 Minutes/ Varoma/Speed 1
Add the garlic cloves, and the onions cut in quarters to the Thermomix
**PROGRAM: 10 Seconds/Speed 5.
Scrape down the bowl, and then cook everything
** PROGRAM TMX: 7 minutos/ Varoma/Speed3 1/2
Scrape down the bowl, and add the tomatoes puree
**PROGRAM TMX: 30 min/Varoma/Speed 1
Do not forget to put the strainer basket on the top of the lid to prevent splatters.
5 minutes prior to finish cooking add fresh basil
Transfer the tomato sauce to a big pan, and bring it to boil. Add the meatballs, and simmer until the meatballs are cooked through.