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1
Preheat the oven to 400 degrees.
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2
Put the bread in a bowl, toss with the milk (add a little more milk if 1/4 cup isnt enough to moisten all the bread) and let soak for 20 minutes.
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3
Meanwhile toss the carrots with 2 teaspoons olive oil on a parchment-covered sheet pan and roast for 15 to 20 minutes, stirring every 5 minutes, until tender and lightly browned (you can also make the mushroom base at this time).
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4
Squeeze the milk out of the bread and crumble the bread into a large bowl.
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5
Add the beef, mushrooms, carrots, onion, egg, parsley, salt, and pepper and mix together well.
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6
Turn the oven down to 300 degrees.
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7
Line a sheet pan with parchment.
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8
Working in batches, pulse the meat and vegetable mixture in a food processor fitted with the steel blade until pasty.
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9
Return to the bowl.
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10
Fill a small bowl with water for dipping your hands, then with wet hands form 1-ounce balls, which will be about the size of a golf ball, and place them on the parchment-lined baking sheet.
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11
You will need to keep wetting your hands.
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12
Bake 40 minutes, or until the meatballs are nicely browned.
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13
Remove from the oven and if desired, simmer for up to an hour in tomato sauce.
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14
I like to serve these with spaghetti.
