Preheat oven to 400°F. Line a baking sheet with parchment paper; set aside.

Using a medium bowl, combine the bread crumbs and milk; let soak for 5 minutes.

Meanwhile, add the olive oil to a medium frying pan and place over medium-high heat. Once hot, add the diced onions and cook for 6-7 minutes, or until onions begin to soften.

Transfer onions and soaked bread crumbs into a large mixing bowl. Add all of the remaining meatball ingredients (beef, pork, egg, parsley, garlic, salt, pepper, oregano, red pepper and Parmesan cheese). Mix until just combined. (Tip: Take care not to overmix or the meatball may be tough.)

Shape mixture into (12) golf ball-sized meatballs and place 1” apart on prepared baking sheet.

Bake for 18-22 minutes, or until meatballs are no longer pink in the center.

Reduce oven temperature to 375°F.

Unroll breadstick dough and separate dough into 8 pieces. Roll each piece of dough into a 12” log. Pinch the ends of two of the pieces of dough together and then twist the pieces around each other to create a “braid.”

Insert wooden skewer through end of one piece of dough. Next, add 1 meatball to skewer. Repeat process, weaving the dough back and forth and adding 2 more meatballs. Place skewer on prepared baking sheet.

Repeat process with remaining ingredients to create a total of 4 skewers. Place skewers at least 1” apart on baking sheet.

Bake at 375°F for 10 minutes. Remove skewers from oven and sprinkle with mozzarella cheese. Continue baking for 3-5 more minutes, or until cheese has fully melted.

Serve skewers with marinara sauce for dipping.