Preheat the oven to 350˚F and cover a baking sheet with parchment paper.
In a bowl put the pork loin and add the egg, milk, ½ cup of onion, parsley, 2 cloves of garlic, Worcestershire sauce and bread crumbs and mix with a fork.
Season with salt and pepper, and integrate with the fork.
With your hands, form 1 ½-inch diameter meatballs and put them on the tray.
Bake for 15 minutes, turn the pork loin meatballs and bake for 15 minutes more. Remove from the oven.
In a deep saucepan over medium heat, add the olive oil, the rest of the onion and garlic, and the red bell pepper, and sauté for about 5 minutes, until wilted.
Add the tomato, the rest of the salt and the bay leaves.
Add the pork loin meatballs to the sauce and bring to a boil.
Once the sauce boils, reduce the heat to medium-low and cook covered for 20 minutes.