Position a rack in the center of the oven and preheat to 475°F.
Preheat a large, cast-iron skillet over medium-high. In a large mixing bowl, moisten the breadcrumbs with milk. Add the ground meats, pancetta, 1/3 cup of each cheese, 2 tablespoons olive oil ( 2 turns of the bowl) the egg, parsley, chopped garlic, onion flakes, oregano, fennel pollen or seeds and red pepper. Season with salt and pepper, and gently mix until fully combined. Roll into 2- to 2 1/2-inch meatballs and drizzle with a little more olive oil.