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Tomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
In a large mixing bowl, combine the gluten free breadcrumbs and whole milk and let stand for 2 minutes until the breadcrumbs absorb the milk. Add the ground beef, ground pork, eggs, Parmesan, garlic, parsley, oregano, salt, and pepper. Mix with your hands until just combined — do not overwork. Roll into balls about 1½ inches in diameter (you should get roughly 20–22 meatballs).
Heat 2 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Working in batches to avoid crowding, add the meatballs and sear, turning every 2 minutes, until browned on at least 3 sides, about 6–8 minutes total per batch. Transfer to a rimmed baking sheet. The meatballs will finish cooking in the sauce.
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