Prepare by soaking 1-2 slices of crustless white bread in ¼ cup of milk for 5 minutes.

Mix soaked breadcrumbs with 2 egg yolks, ½ cup grated Pecorino Romano cheese, 2 garlic cloves, 1 teaspoon salt, and ½ teaspoon black pepper to form a paste.

Combine ½ pound ground beef and ½ pound ground pork in a bowl, add breadcrumb mixture and ¼ cup chopped parsley; mix thoroughly.

Shape mixture using a ¼-cup measuring cup into about 12 meatballs.

Cook meatballs in 2 tablespoons of heated olive oil in a skillet over medium heat, browning on all sides for 6-8 minutes.

Cover skillet, reduce heat to low, and cook for an additional 15 minutes until internal temperature reaches 165°F.

Alternatively, cook browned meatballs in a pot of simmering marinara sauce for 10-12 minutes to absorb flavors.

For baking, preheat oven to 425°F, arrange meatballs on an oiled baking sheet, and bake for 10-12 minutes until browned.