1. Note: All measurements are estimates since Mom never measures. Break apart the slices of white bread into very small pieces and put into a mixer fitted with the paddle or whip. Whisk the eggs together then pour into the mixer. On medium speed, blend the bread pieces and eggs together until smooth like a custard.

2. In a large mixing bowl, mix the bread mixture with the meat by hand until well blended. Add
the minced garlic and onion, oregano, parsley, salt, black pepper and red pepper flakes and mix
by hand.

3. Now add about 1 cup of grated Pecorino Romano cheese and mix. Then pour in cold tap water to begin softening the mixture. Add the remaining 1/2 cup cheese and mix. Add more water to the mixture until it becomes the texture of “soft meatloaf” that will still hold together when shaped into
a ball.

4. Make a test patty and cook. Taste and adjust flavorings. (Note: The “correct”, i.e., Mom’s way, to test for flavor is to try the raw meat. We decided against this approach in the recipe!) Cover the mixture and put into the refrigerator overnight for flavors to blend.

5. To Cook: Shape into meatballs and drop into the sauce to cook for an hour. Or heat the oven to 350º F. Put the meatballs in a roasting dish and transfer to the center of the oven and roast for about 45 minutes or until done.

Cook’s Notes: If you cannot find twice-ground pork, mix 20-25% ground beef into regular ground pork. As an alternative to pork, you can make these meatballs with ground chuck. For a smaller quantity of meatballs, simply reduce the ingredient amounts by half.