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1
Tear the bread into pieces and place in a small mixing bowl and cover with the milk. Set aside.
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2
Ininto a 12-inch saute pan over medium-low heat, add 1 tablespoon of the oil. Add the onion and garlic; add 1/2 teaspoon of salt and cook until the onions are soft. Remove from the heat and set aside.
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3
Preheat oven to 200 degrees F.
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4
Run the meat cubes, bread and milk mixture, sauteed onion and garlic through a meat grinder to a large bowl. Add egg yolks, 1 teaspoon of kosher salt, black pepper, dried sage, nutmeg, and onions. Lightly mix until well combined. Using your hands, shape the meatballs into rounds.
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5
Heat the remaining oil in the saute pan over medium heat. Add the meatballs (in two portions) and saute until golden brown on all sides, about 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
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6
Heat a small saute pan over medium-low flame; add the ground walnuts and toast, stirring with a wooden spoon until lightly browned and fragrant. Set aside.
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7
To make Alfredo sauce: Heat milk over low heat in a large deep saute pan. Add butter and whisk gently to melt. Sprinkle-in cheese, walnuts (reserve 1 tablespoon for garnish) and sage; stir to incorporate. Season with freshly ground black pepper.
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8
Remove the meatballs from the oven; nest them into the Alfredo sauce and simmer for about 10-15 minutes; shake the pan a few times during the cooking to coat the meatballs and prevent from sticking to the bottom.
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9
Serve hot over wide pasta, Couscous, creamy polenta, Quinoa or any other grains (I cooked 8 oz Pappardelle) al dente and tossed it in melted butter infused with 2 crushed garlic cloves and a few, chopped sage leaves. Sprinkle with the reserved walnuts and more grated cheese. It would be also very delicious just with crusty sourdough bread, which you can deep into the Alfredo sauce.
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10
The meatballs and Alfredo sauce can be prepared a few hours or even 1 day ahead, kept separately in the refrigerator and then cooked together just before serving.
