In a bowl, place the toasted bread and cover with milk to soak. When bread is soft, squeeze the liquid out completely and discard remaining milk. Transfer bread to a large mixing bowl. In a medium skillet over medium high heat, add butter, onions and garlic. Sauté until soft and caramelized, about 8 minutes. Set aside to cool. To the bowl with soaked bread, add the beef, pork, eggs, cumin, cinnamon, oregano, parsley, salt, pepper, red pepper flakes and cooked onion and garlic mixture. Gently mix to combine. Refrigerate for 20 minutes. Preheat oven to 400°F. Make the sauce. In a skillet over medium heat, add heat 1tablespoon of olive oil 2 tablespoons of butter. Add onions and cook for 3 minutes or so. Add garlic and cook for another 2 minutes, stirring regularly. (Do NOT burn the garlic.) Add the red wine and cook to reduce by about half. Add the tomato sauce, bay leaf, cumin, cinnamon and sugar. Bring to a boil, then lower heat and simmer for 15 minutes. Turn off heat, add salt and pepper and stir to combine. Prepare a large baking dish and lightly oil the bottom with virgin olive oil. Wet your hands and scoop portions of about 2 ½ tablespoons of the meat mixture and form into large 16 elongated football-shaped meatballs. (Arrange meatballs in the baking dish and top with the sauce (bay leaf removed.) Place the baking dish on the middle rack of your heated oven. Bake for 40 to 45 minutes or until the meatballs are well cooked through (check part-way through to make sure sauce is not dry. If needed, add a little bit of water to the bottom of the baking dish.) Remove the meatballs from oven and add another drizzle of EVOO. Garnish with parsley and serve over orzo or rice. Makes 16 meatballs.