-
1
Heat the milk in a small pot until steamy.
-
2
Turn off the heat, tear the bread into little pieces and soak it in the milk until it partially dissolves.
-
3
Mash it until you get something that resembles a paste.
-
4
Turn it out onto a plate to let it cool.
-
5
In a large bowl, combine the beef, pork, ricotta cheese, grated parmesan, eggs, salt, parsley, oregano, black pepper, garlic cloves and the bread-milk mixture.
-
6
Mix it well with your hands until it barely combines.
-
7
Don't overwork the mixture or it will become tough.
-
8
It is OK to have some discernable bits of bread or meat in the mix; better that than overworked meatballs.
-
9
Wet your hands and form the meatballs.
-
10
A traditional size for this sort of meatball is 2-3 inches across, but you can make them any size you want.
-
11
Once you roll the meatball in your hands, roll it in the flour to give it a good coating.
-
12
Set each one on a baking sheet as you work.
-
13
You might need to rinse your hands a few times as you make the meatballs.
-
14
When all the meatballs are formed, heat olive oil in a large skillet over medium-high heat.
-
15
Brown the meatballs on at least two sides.
-
16
Don't worry about the center getting cooked through, as you will finish these in the sauce.
