Polpette al Sugo (Meatballs in Sauce)

Tear the stale bread into small pieces and place it in a bowl. Pour the whole milk over the stale bread and let it soak for 10 minutes until softened. Squeeze out excess whole milk from the stale bread and set aside.

In a large mixing bowl, combine the ground beef, ground pork, Parmigiano-Reggiano, Pecorino Romano, soaked stale bread, fresh parsley, minced garlic, large egg, fine sea salt (for meatballs), and black pepper (for meatballs). Mix thoroughly by hand until all ingredients are well combined but do not overmix.

Form the mixture into small meatballs, approximately 3-4 cm in diameter.