Makes: 48 meatballs. Prep: 15 minutes. Cook: 8 to 9 minutes.
Combine veal and pork in a bowl with the egg, cheese, parsley, onion, salt and pepper. Mix well but do not knead. Shape into 1-inch balls, using about 1 heaping teaspoon to form each.
Put the oil in a large nonstick skillet and turn the heat to medium-high. One by one, coat the meatballs in flour and add them to the oil. Cook, turning as necessary, until nicely browned all over, 8 to 9 minutes; serve hot or at room temperature.