Prepare the cooking method: If roasting, preheat your oven to 425°F and line a baking sheet with parchment paper. If pan-frying, prepare a medium-to-large skillet and enough olive oil to coat the bottom.

Soak the bread: Add the cubed Italian bread and whole milk to a small bowl. Let the bread soak for 10 minutes, until it has absorbed the milk.

Combine the ingredients: Gently squeeze some of the excess milk from the soaked bread. Transfer it to a medium mixing bowl with the ground chuck, veal, and pork. Add the parsley, oregano, garlic, eggs, Parmigiano Reggiano, Calabrian chili paste, salt, and ricotta.

Mix gently: Using your hands, combine the ingredients until evenly incorporated. Avoid overmixing, which can make the meatballs dense.

Shape: Roll the mixture into approximately 2-ounce meatballs, slightly larger than a golf ball.

Arrange the meatballs on the parchment-lined baking sheet, leaving space between them.

Place the baking sheet on the upper-third rack of the oven and roast at 425°F for approximately 17–20 minutes, or until the centers reach 160°F.

Heat the olive oil in the skillet over medium-high heat.

Once hot, carefully add the meatballs and fry for approximately 10 minutes, turning occasionally to brown all sides. Continue cooking as needed until the centers reach 160°F.

Heat the olive oil in the skillet over medium-high heat.

Once hot, carefully add the meatballs and fry, turning occasionally, until the meatballs are firm and browned on all sides.

Once browned, removed the meatballs and set them aside.

Begin making your Sunday Sauce (Tomato Sauce) as you normally would. Then once the sauce begins to simmer, transfer your meatballs directly to the sauce.

Cooked, uncovered, on a low simmer for about 3 hours.

Then once the meatballs are done, remove them from the sauce, plate, top with a little extra sauce, copious amounts of freshly grated parm, and fresh basil