Combine the bread pieces with 1/3 cup of milk and set aside for 5 minutes or until soft. Mash together with a fork.

Blend the chicken and the pork in a food processor. Mix it after in a large bowl.

Add the bread and the rest of the meatballs ingredients, except the bread crumbs. Then mix together.

Rest the mixture in the fridge overnight, or go straight to the next step.

Shape and roll the meatballs in the bread crumbs. Add a bit of bread crumbs to a glass. Then scoop 1 tablespoon of mixture and roll it to shape the meatballs. You can add more bread crumbs if you find it difficult to shape them into meatballs. I found this the easiest way to shape my meatballs, but you can do it your way.

Preheat the oven to 190 degrees Celsius. Place the meatballs on a baking tray lined with parchment paper. Brush the meatballs with a bit of olive oil, so they get crispy in the oven. Bake on the upper level of the oven for 20 minutes at 190 degrees Celsius.

Once browned, add the meatballs to the sauce and stir carefully to cover once browned. Cook for 5 minutes

In the meantime, heat 2 tablespoons of oil in a pan over medium heat, and add the onion, the garlic, the carrot and the peppers. Add 1/2 tsp of salt and pepper to taste. Fry gently for 10 minutes or until soft.

Add the white wine and turn the heat up. Pour in the water and reduce to a simmer; cook for 15 minutes or until the sauce becomes thicker.

Stir in some chopped fresh coriander and add salt and pepper to taste. Cook for a further 5 minutes. Leave to cool.

Once cool, add the mixture to a food processor and blend until smooth. If you think it is too thick, you can add some water.