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Begin by mixing the ground beef and ground pork in a bowl with torn day-old bread, milk, grated yellow onion, egg, freshly grated parmesan, grated garlic, chopped parsley, finely chopped basil, dried oregano, Calabrian chili paste or red pepper flakes, kosher salt, and freshly cracked black pepper.
Form the mixture into tiny meatballs and brown them in a skillet with olive oil until they are golden.
In a separate pot, prepare a creamy pastina by sautéing yellow onion, celery, and carrot until softened.
Add dried oregano and Calabrian chili flakes or red pepper flakes to the pot, then pour in the optional dry white wine and let it reduce.
Stir in the roughly chopped spinach and allow it to wilt.
Combine the meatballs with the pastina mixture, adding butter if desired, and season with juice and zest of half a lemon.
Serve the dish hot, topped with freshly grated parmesan cheese and additional parmesan for serving.