In a small sauce pan warm the milk.Soak the bread in the milk, turning the slices over to absorb it. Cool and mince the bread. Place it in a large bowl. Add the meats, garlic, onion, eggs , cheese, parsley, pepper and salt. Using clean hands, mix together until completely combined.
Have a rimmed baking sheet or platter ready. Roll into 1.5 inch meatballs. Run cold water over your hands periodically to keep the meat from sticking to them. If you have time chill the meatballs to firm them up a bit.
Heat your 14 inch skillet or two smaller skillets to fry the meatballs in batches. You do not want to overcrowd the skillet. Otherwise the meatballs won't get that crispy crust you want on them. Cook in small batches if you need to. Add the olive oil and when it is very hot add a single layer of meatballs. They should not touch each other. Fry the meatballs without moving for the first few minutes, then turn as they cook to brown them on all sides, 8 to 10 minutes. Spoon out any excess oil from the pan, carefully scooping around the meatballs.
Add the blended tomatoes to the pan with your meatballs and scrape the bottom of the pan to release all the little brown bits. Simmer for 30 minutes. The meatballs will finish cooking in the sauce and will flavor the tomato sauce. Serve with your favorite pasta. Top with your grated cheese and freshly ground black pepper.