Put the dry bread to soak with the milk
Put the two kinds of meat in a bowl and salt and pepper them
Add grated parmesan, eggs and chopped parsley to the meat bowl
Drain the bread and chop it in a grinder
Add the bread to the meat bowl and knead until the ingredients are well mixed
Brown the garlic clove in 4 tablespoons of olive oil
Remove the garlic that is browned and add the tomato
Fry the tomato well until it thickens a little and loses its acidity (about 20 min. You can add a little sugar to correct the excess acidity)
Taste the sofrito and correct the salt, if necessary, turn off the flame, add the basil and cover the pan
Form meatballs of the size you want
Flour the meatballs and fry them in plenty of oil
Place the meatballs on a plate covered with kitchen paper so that they lose the excess oil
Add the meatballs to the sofrito, turn the pan on again, at low temperature, and let the meatballs soak in the flavour of the sofrito for 10-15 min