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1
In a large bowl, combine the bread crumbs, cheese, basil, parsley, crushed red pepper, salt, and pepper.
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2
Mix well.
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3
In a separate bowl, combine the eggs and milk.
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4
Beat until the yolks are broken and well incorporated with the milk.
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5
Refrigerate until ready to use.
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6
Preheat a small fry pan on the stovetop on medium heat, and add the olive oil and garlic.
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7
Cook the garlic until it just begins to brown, around 3 to 4 minutes and remove from heat.
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8
Set aside at room temperature.
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9
Add the ground meat to the bowl with the dry ingredients.
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10
Loosely mix the meat with the dry ingredients until slightly incorporated.
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11
Add the milk and egg mixture, along with the warm water and the garlic.
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12
Combine until fully incorporated.
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13
The mixture should be loose but still able to maintain its form.
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14
Preheat the oven to 350 degrees F.
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15
Form the meatballs into 7 to 8-ounce portions, just bigger than a baseball but not as big as a softball, and put them into a 2-inch deep baking pan.
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16
Be sure the sides do not touch to ensure even cooking.
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17
Bake until the meatballs reach an internal temperature of 165 degrees F on an instant-read thermometer, about 1 hour to 1 hour and 10 minutes.
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18
Transfer the meatballs to a serving platter and serve.
