Method:

• Just put everything in a large bowl and then, using your hands, mix to combine before shaping into small balls. Place the meatballs on baking sheets or plates lined with plastic wrap and put each in the refrigerator as you finish them.
  
• For tomato sauce:
  Put the onion, garlic and oregano into the processor and blitz to a pulp. Heat the butter and oil in a deep, wide pan and then scrape the onion-garlic mix into it and cook over low to medium heat for about 10 minutes. Don't let the mixture catch; just let it become soft. Add the tomatoes and then add about 3/4 cup of cold water to the pan with the pinch of sugar and some salt and pepper and cook for about 10 minutes. The tomato sauce will appear thin at this stage, but don't worry, as it will thicken a little later. Stir in the milk and then drop the meatballs in one by one. Don't stir the pan until the meatballs have turned from pink to brown, as you don't want to break them up. Cook everything for about 20 minutes, with the lid only partially covering it. At the end of cooking time, check the seasoning, as you may want more salt and a grind or two more of pepper.
  
• Makes enough to generously serve six people.