Preheat your oven to 325°F (163°C) and gather your ingredients.

In a large bowl, combine lean ground beef, ground pork, minced parsley, oregano, fennel seeds, red pepper flakes, allspice, salt, and pepper.

In a separate bowl, tear the white bread and mix with ricotta, milk, and eggs until smooth.

Combine both mixtures gently, form 1-inch meatballs, and set aside on a plate.

Heat olive oil in a Dutch oven over medium heat, sear meatballs for 3-4 minutes on each side.

Remove meatballs, deglaze the pan with water, and stir in red wine and diced tomatoes.

Return meatballs to the sauce, ensuring they are mostly submerged, then cover the pot.

Transfer to the oven and braise for about 90 minutes.

Let rest before serving over pasta or bread, topped with Parmesan.