Crumble pork and beef into a mixing bowl. Sprinkle the bread crumbs, grated cheese, parsley, garlic, oregano, egg, salt and pepper in a small bowl until evenly blended. Don't overmix. Shape the meat mixture into 1-1/2-inch balls, wetting hands as you go to prevent meat from sticking to them.
Dredge the meatballs in the flour until lightly but evenly coated.
Heat 1/4 cup olive oil and the vegetable oil in a large skillet over medium-high heat. Slip as many meatballs into the skillet as will fit without overcrowding. Fry, turning as necessary, until golden brown on all sides, about 6 minutes. Adjust the heat as the meatballs cook to prevent them from over-browning.
Meatballs may be added to sauce at this point or placed in a baking pan and covered with aluminum foil to keep warm.
#Note: a whole pound of ground beef may be used instead of ½ lb of ground sausage and ½ lb of ground beef.