Soak fresh Italian bread cubes in milk for 10 minutes. Squeeze and drain milk, reserving the bread. Set aside.
In a sauté pan, heat ½ cup of extra virgin olive oil. Saute down garlic and onions until soft. Season with fine sea salt and black pepper and set aside to cool.
When onions and garlic are cool, squeeze out the excess liquid and combine with meat mixture and remaining ingredients except the additional virgin olive oil, marinara sauce, and ricotta cheese. Do not overwork mixture.
Divide meat mixture into thirds. From each third, form meatballs into meatballs by tossing from hand to hand.
Refrigerate meatballs for a minimum of one hour, but as much as overnight. This helps the flavors and meat to congeal.
In an oven-safe sauté pan, brown meatballs in the remaining ½ extra virgin olive oil, rolling so all sides are browned. Remove from skillet to paper towel lined plate and discard extra fat and oil. Clean the skillet and return meatballs.
Preheat oven to 350 degrees. Cover meatballs with marinara sauce. Bring the skillet back up to a boil on your stove top and then immediately transfer to the hot oven. Continue to bake for 1 hour, or until centers reach an internal temperature of 160 degrees.
Let cool for 10-15 minutes before serving. Top each meatball with ricotta cheese and freshly chopped parsley.
Enjoy your GIANT LAVO One Pound Meatballs!
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