Soak the Breadcrumbs: Begin by soaking 1 cup of fresh breadcrumbs in ½ cup of milk for about 5 minutes.

Mix the Meatball Base: In a mixing bowl, combine soaked breadcrumbs, 2 egg yolks, ½ cup of grated Pecorino Romano cheese, 2 minced garlic cloves, 1 teaspoon of salt, and ½ teaspoon of ground black pepper.

Combine the Meats and Herbs: In a separate bowl, blend ¾ pound of ground beef chuck and ¾ pound of ground pork. Add ¼ cup finely chopped onion and ¼ cup chopped parsley or basil.

Shape the Meatballs: Using a ¼-cup measuring cup, scoop portions of the mixture and roll them into balls, aiming for 20-24 meatballs.

Brown the Meatballs: Heat 2 tablespoons of olive oil in a skillet over medium heat and sear the meatballs for about 5-7 minutes.

Cook through: After browning, cover the skillet and lower the heat, cooking for an additional 8-10 minutes, checking for an internal temperature of 165°F.

Finish in Sauce (Optional): Transfer browned meatballs to a pot of simmering marinara sauce and cook for an additional 10-12 minutes.

Bake as Alternative: Preheat your oven to 425°F, arrange meatballs on a greased baking sheet, and bake for 20-25 minutes.

Serve and Enjoy: Serve hot with marinara sauce, spaghetti, or in a sub.