Combine the minced beef and pork in a large bowl. Add grated Parmigiano Reggiano, breadcrumbs, milk, eggs, parsley and mix well. Season with salt and pepper. Form small 30g balls of the mixture. Cook the meatballs in a non-stick pan with a little oil until cooked through. Add Sundried Tomato Pesto and continue cooking over low heat for approximately 5 minutes.