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1
Place torn bread in a small bowl and cover with milk.
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2
(Push bread down so it all gets moistened.)
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3
Let soak until most of the milk is absorbed and bread is broken down, about 20 minutes.
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4
Meanwhile, place garlic and fennel seeds on a cutting board and sprinkle all of the pepper and salt on top.
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5
Chop mixture until it is a rough paste (it will resemble cornmeal).
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6
Place meats in a large bowl and mix until evenly combined, about 3 minutes.
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7
Add bread and any remaining milk and mix until bread is fully incorporated (break up any bread chunks).
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8
Add onion and mix well.
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9
Add eggs and mix until just incorporated.
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10
Add garlic-fennel paste, parsley, oregano, and grated cheese and mix until very evenly combined.
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11
Roll a handful of meat mixture between your hands until its smooth, compact, and round.
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12
(Each meatball should be about 2 inches in diameter.)
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13
Place meatball on a dish and repeat until you have used up the meat mixture.
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14
(You should have about 30 meatballs.)
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15
Heat a large frying pan over medium-low heat.
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16
Once heated, place meatballs in the pan, leaving about 1/4 inch between each one.
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17
(You may have to do this in two batches.)
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18
Let each meatball brown on one side, and then turn when it is very brown.
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19
Keep turning until meatballs are well browned on all sides, about 20 minutes.
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20
Transfer meatballs to a Dutch oven or a large, heavy-bottomed pot with a tightfitting lid, cover with tomato sauce, and bring to a simmer over medium heat.
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21
Cook uncovered, stirring occasionally, until meatballs are cooked through, about 30 minutes.
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22
The meatballs can be eaten immediately, though they improve in flavor if left to rest in the sauce for 10 to 20 minutes before serving.
