In a large bowl, combine the breadcrumbs, ground pork, ground beef, onion, garlic, egg, oregano, basil, parsley, salt and pepper. Use your hands or two forks to fully break up and combine the ground meat with other ingredients.
Form 1-2" meatballs. Use a cookie scoop for uniform shapes. Place onto a plate or baking sheet, cover with plastic wrap and refrigerate for 1 hour up to overnight.
When you are ready to cook the meatballs, preheat oven to 400°F. Place the meatballs about 2" apart on a baking sheet lined with parchment paper and bake at 400 degrees for 15 minutes. Then broil at 500°F for 3 additional minutes to give the meatballs a nice outer crust.
Make the Romesco Sauce
In a large bowl, toss the bread and vinegar together to coat. Let stand and soften for about 10 minutes.
In a small frying pan over medium heat, toast the almonds, stirring regularly until just golden, about 5 minutes. Remove from heat and transfer to a plate to let them cool completely.
Once the almonds have cooled, add them to a high-powered food processor along with the garlic. Pulse until grainy. Then add the bread and vinegar mixture, tomatoes (with their juices), red pepper, paprika and salt and process until smooth.
Add the olive oil in a slow, steady stream and process just until fully mixed. Taste and add more salt and/or pepper as needed. Cover and refrigerate for at least 1 hour.
Notes
This romesco sauce will keep in an airtight container in the refrigerator for up to 3 days.