Place the fresh breadcrumbs in a medium bowl and pour the milk over them. Stir and let sit 5 minutes until the breadcrumbs absorb the milk and are moist.

Add the ground beef, ground pork, egg, grated Parmigiano-Reggiano, minced shallot, minced garlic, chopped parsley, Dijon mustard, Kosher salt, and black pepper to the bowl with the soaked breadcrumbs.

Using clean hands or a sturdy spoon, mix just until combined. Avoid overworking the meat to keep meatballs tender.

Portion the mixture into 1- to 1¼-inch meatballs (about 24 meatballs). Roll gently between your palms to form smooth balls. Place them on a parchment-lined baking sheet.

Heat a large heavy skillet over medium-high heat and add 2 tablespoons olive oil. When the oil is shimmering, add meatballs in a single layer without crowding (work in batches if necessary). Brown meatballs on all sides, turning frequently, about 6–8 minutes total, until nicely caramelized but not fully cooked through.

Transfer browned meatballs to a plate. Reduce heat to medium and wipe out any excessive burnt bits, leaving fond to flavor the glaze.

Amarena Cherry Glaze

In the same skillet over medium heat, add the reserved Amarena cherry syrup (about 1/4 cup) and 1/2 cup stock, scraping up any browned bits from the pan with a wooden spoon.

Add 1/2 cup drained Amarena cherries and 1 tablespoon brown sugar. Bring to a gentle simmer and cook 3–4 minutes to soften the cherries and concentrate flavors.

Stir in 1 tablespoon aged balsamic vinegar and 1 teaspoon fresh lemon juice. Taste and add 1/4 teaspoon salt and 1/8 teaspoon black pepper if needed.

Whisk the cornstarch with 1 tablespoon cold water to make a slurry. Slowly whisk the slurry into the simmering pan. Continue to cook, stirring, until the sauce thickens and becomes glossy, about 1–2 minutes.

Turn the heat to low and swirl in 1 tablespoon unsalted butter until melted and emulsified for a silky finish.

Return the browned meatballs to the skillet, nestling them into the glaze. Spoon glaze over meatballs to coat, cover the skillet, and simmer gently on low for 6–8 minutes until meatballs are cooked through (internal temperature 160°F / 71°C) and the glaze has fully coated them.

If the glaze becomes too thick, add up to 2 tablespoons warm stock to loosen and spoon over the meatballs.

Taste and adjust seasoning with more salt, pepper, or a splash more vinegar if a brighter note is desired. If you kept 2–3 whole cherries reserved, slice them in half and toss them on top for presentation.

To Serve

Transfer meatballs to a serving dish and spoon additional Amarena glaze over them so they are glossy and well coated.

Garnish with chopped fresh parsley and toasted sesame seeds or microgreens if using. Serve warm as an appetizer with toothpicks or over creamy polenta, mashed potatoes, or buttered noodles as a main.