1) Mix ground meats together (use your hands) in a large salad bowl.
2) Add finely chopped garlic (the small the pieces the better), a finely chopped onion, and the finely chopped herbs (again finer is better especially with the rosemary). Also add the salt and pepper.
Mix well so that ingredients are evenly mixed.
3) Add Liquid ingredients: egg, wine and milk - the egg can either be beaten in advance or mixed in by hand.
4) Add thickening ingredients. After mixing in the liquids, the mixture in the bowl will be really wet, and well... sloppy. First, mix in the cheese. Once the cheese is well mixed in, start adding and mixing in bread crumbs until mixture is the consistency of the ground meat before adding the liquids.
At this point the ingredients are now mixed and can be stored for later use, cooked into a meatloaf or made into meatballs.
Cooking the meatballs:
1) In a large pan on the stove heat your pasta sauce. You will need roughly 52 oz of sauce. I often use the classico brands mixing 1 four cheese and 1 tomato basil. Heat the sauce on medium heat.
2) In a frying pan add enough olive oil so that the pan is completely covered. Set heat to medium.
3) Meat balls should be made to about the size of a racquetball. Cook each side of the meatball until all sides are brown. Then move the meatball to the pasta sauce.
4) Once all the meatballs have been cooked in the fry pan and moved to the pasta sauce, cover the pasta sauce and allow the meatballs to cook for an additional 20 minutes.
Serve meatballs over spaghetti.