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1
Combine the herbs into a bowl to mix well. Soak the bread with the milk for 5 minutes, then remove and lightly squeeze out the milk. Break the bread up into a bowl, then combine with the ground meat, 1 cup of the herbs, and a pinch of salt and pepper. Work the mixture with your hands until well-combined, adding a little of the milk, if necessary, to help bind the ingredients into a slightly sticky consistency. Shape into 1-inch meatballs.
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2
Bring a large pot of salted water to boil and cook the pasta until al dente. Drain, reserving 1 cup of the pasta cooking water.
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3
In the meantime, heat 2 tablespoons of the olive oil in a large (12-inch) skillet over medium heat until shimmering. Add the meatballs (in batches to avoid crowding) and cook until brown on all sides, 5-10 minutes. Remove to a plate and reserve the pan drippings.
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4
In a small food processor, combine the remaining herbs, remaining olive oil, garlic, a pinch of salt and pepper, and 1/4 cup of water. Process until pureed, and season to taste if necessary.
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5
Put the drained pasta into the skillet where the meatballs were cooked, along with a splash of the pasta cooking water. Add the herb sauce and toss well over low heat, adding more pasta water if necessary to create a smooth sauce that clings to the noodles. Season to taste. Divide among bowls, top with the meatballs and Parmesan, and serve.
