Heat the olive oil in a large pan to medium heat and add the onion and a pinch of salt. Once the onions turn translucent add the garlic and cook until all the cloves turn golden. Add the cherry peppers and cook for another 30 seconds.

Add the wine, vinegar, and stock and bring a boil. Once the sauce reduces by half, turn off the heat and mix in the cold butter, one cube at a time. Season with salt and pepper to taste. Keep the sauce warm while frying the meatballs.

Add the beef and ground pork to a large mixing bowl and season with salt and pepper.

Add the breadcrumbs, grated pecorino, parsley, garlic paste, and beaten eggs and mix gently together.

With wet hands roll approximately 2" diameter meatballs then press them down into a thick patty. Dredge each patty in flour and set on a parchment paper lined baking sheet.

In a large frying pan, pour the olive approximately a ¼" high and heat over medium heat. Once the oil is shimmering add the meatballs and fry until brown on both sides and cooked through (about 4-5 minutes per side). Work in batches to not overcrowd the pan.

When the meatballs are finished, serve in a platter and top with the sauce. Enjoy!