In a shallow bowl, soak the bread cubes in the milk for a minute or two. Using your hands, break apart the bread into small pieces.
In a large bowl, combine the veal, pork, eggs, bread and milk, parsley, and salt and pepper.
In a large, heavy-bottomed skillet, heat the oil over medium heat until almost smoking. Add the meatballs and, working in batches if necessary to avoid overcrowding the pan, cook until deep golden brown on all sides, about 10 minutes.
Add the tomato sauce and reduce the heat to a simmer. Cook all the meatballs for 30 minutes. Set aside and allow to cool; save the sauce for spaghetti.
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and cook until soft and light golden brown, 8 to 10 minutes.
Add the thyme, tomatoes, and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and pepper.
Yield: 4 cups Preparation time: 15 minutes Cooking time: 45 minutes
Please note: do not use this recipe to complete the Neapolitan Lasagne. Use instead the recipe from Molto Mario 2000: Neapolitan Meatballs: Polpette alla Napolitana.