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Line a baking sheet with parchment paper.
In a large bowl mix until almost combined the beef, pork, egg, bread crumbs, parmesan cheese, garlic, parsley, salt and pepper.
Slowly add the milk and combine until the mixture is moist and holds together.
Form the mixture into 22 meatballs and place on the prepared baking sheet, cover with plastic wrap and refrigerate for 30 minutes.
Pre-heat the oven to 350F/180C.
Remove the meatballs from the fridge, remove the plastic wrap and bake for 20 minutes.
In a large skillet add the olive oil, chopped shallot and pancetta, cook on medium heat until the pancetta starts to brown.
Add the passata and cook for 10 minutes, add the cream and cook until thickened and creamy.
Add the parsley, salt and pepper, cook for one minute.
Remove the meatballs from the oven when done and add to the sauce, gently combine and cook for 1-2 minutes, serve immediately, topped with chopped parsley and or parmesan cheese.