MAKE THE MEATBALLS: In a large bowl, combine the beef, pork, milk, eggs and ½ cup of the panko; set aside.
In the bowl of a food processor, combine the parsley, basil, Parmesan, pine nuts, garlic, salt, pepper, red pepper flakes and ¼ cup of the olive oil. Process until the herbs are finely chopped, about 45 seconds.
Add the herb mixture to the meat mixture and mix until the ingredients are incorporated. Shape into large balls that are bigger than a golf ball but smaller than a tennis ball; you should end up with about 18 total. Roll them in the remaining 1 cup panko.
In a large skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the meatballs and cook until crispy all over, about 8 minutes total. Transfer to a 9-by-13-inch baking dish and wipe down the skillet.
MAKE THE CHERRY TOMATO SAUCE: In the same skillet, melt the butter with the oil over medium-high heat. Add the shallot, garlic, and red pepper flakes and cook until fragrant, about 2 minutes. Add the cherry tomatoes and cook until they start to fall apart, 7 to 8 minutes. Add the crushed tomatoes and season with salt and pepper. Bring to a simmer, then reduce the heat and simmer until reduced slightly, about 10 minutes.
FOR SERVING: Pour the tomato mixture over the meatballs and top with the mozzarella. Bake until the cheese is melted and bubbly, 25 to 30 minutes. Garnish with basil, drizzle with basil vinaigrette or pesto, and serve over pasta or with a side of polenta.
Follow all the steps properly to get the best taste. Because a single mistake can make your recipe worse than you can think.
Keyword Cherry, Meatballs, Meatballs with Cherry, Meatballs with Cherry Tomato, Meatballs with Cherry Tomato Sauce, Sauce, Tomato