Polpette alla Romana

Place the stale bread in a bowl and pour the whole milk over it. Let it soak for 5-10 minutes until softened, then squeeze out excess milk thoroughly.

In a large mixing bowl, combine the ground beef, ground pork, squeezed stale bread, grated Parmigiano-Reggiano, grated Pecorino Romano, large egg, finely chopped fresh parsley, minced garlic clove (for meatballs), salt (for meatballs), and black pepper (for meatballs).

Mix the ingredients gently but thoroughly with your hands until just combined. Do not overmix, as this can make the meatballs tough.