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Add the pork and veal mince to your mixing bowl and break down using your hands.
Put the slices of Italian bread in a bowl with warm water.
Take the slices of bread from the bowl with water and squeeze excess water out before breaking it down into small pieces and adding it to the mix.
Massage and combine ingredients really well.
Add the soffrito, breadcrumbs, salt and pepper, egg, crushed garlic, parsley and Italian seasoning and grated cheese
Mix until all incorporated and mix is smooth but a little sticky.
Wash your hands and leave a small bowl with water next to you so you can keep your hands moist as you create the individual meatballs.
Prepare your tray with baking paper.
Wet the palms of your hands and scoop up some mince mixture using your fingers or a tablespoon.
Roll the meatballs using the palms of your hands and place on the tray.
Place on tray and in the freezer for at least 1 hr before adding to sauce or freeze completely for later.
Cook the meatballs on a very low heat for 30-40 minutes.
Stir the meatballs every 15 minutes so they cook evenly and infuse in the sauce.
After 25-30 minutes check the meatballs by removing one from the pot, cutting it down the middle and checking it is cooked through.