Meat - A16's Meatballs

2.5 lbs. ground pork, lamb, or beef (or a combination)
salt, chile flakes, fennel seed, oregano to taste
1 small onion, finely diced
1.5 cloves garlic, finely chopped
1/2 bunch parsley, finely chopped
4 oz. grated Parmesan
1 lb. stale bread, cubed (crust removed)
1/2 lb. ricotta
Milk, as needed
4-5 eggs
1. Season the meat generously with salt, chile flakes, fennel seed, and oregano. Add the onions, garlic, parsley, and Parmesan. Mix by hand.
2. Put the bread cubes in a food processor; process until finely crumbled.
3. Add the bread and ricotta to the meat; mix by hand. Add milk to achieve a moist, soft texture.
4. Add eggs; continue to mix by hand until eggs are barely incorporated. (Don’t overmix).
5. Form into balls; place in an oiled roasting pan and roast at 400° F until browned.
6. Remove from roasting pan, discard remaining fat, and place the meatballs in a heavy saucepot.
7. Meatballs can then be braised in any combination of pureed tomatoes, wine, stock, and aromatics.
8. Cook at 300° for 2-3 hours; allow to cool in the braising liquid.
9. Reheat the meatballs in the braising liquid. Sprinkle with grated Parmesan and extra virgin olive oil and serve.