Best Meatballs Ever

These are delicious - the best I have ever tasted.

• Ready In: 3 hrs 30 mins
• Serves: 6-8
• Yields: 24 meatballs

Ingredients

• 1  garlic clove, chopped
• 1 (1 lb)  stale  Italian bread, crust discarded
• 1 1⁄2 cups  whole milk
• 3⁄4 lb  ground veal
• 1⁄2 lb ground pork
• 1⁄2 lb  ground chuck
• 2  tablespoons  chopped basil
• 1  tablespoon  chopped flat leaf parsley
• 1⁄3 cup  grated pecorino romano cheese
• 1⁄3 cup  Italian seasoned breadcrumbs
• 1  large egg
• 1⁄2 cup olive oil

Directions

1. Mince and mash garlic to a paste with a pinch of salt.
2. Tear bread into large pieces, then soak in milk until very soft, about 5 minutes. Squeeze out and discard excess milk.
3. Mix together bread, garlic paste, 1 teaspoon each of salt and pepper, and remaining ingredients except oil in a large bowl with your hands, breaking up any large pieces of bread, until combined well. Form meat mixture into 18 (2-inch) balls with dampened hands.
4. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown meatballs in 2 batches, turning frequently, 3 to 5 minutes per batch. Drain on paper towels.
5. Arrange meatballs in 1 layer in a 3-quart shallow baking dish. Cover with 1 quart sauce (reserve remainder for another use), then cover dish tightly with foil and bake until meatballs are cooked through, about 30 minutes.