BTW and FYI, the meatballs pictured here are nestled in a bowl of Ina Garten’s Italian Wedding Soup, which is delicious. You should make it.
2/3 cup fresh white bread crumbs
4 teaspoons minced garlic
3 teaspoons dried parsley
2 teaspoons ground paprika
1 1/2 teaspoons whole fennel seeds
1 teaspoon dried italian seasoning
a pinch of crushed red pepper
1/4 cup freshly grated Pecorino Romano cheese
1/4 cup freshly grated Parmesan cheese
3 Tablespoons milk
1 large egg
1 1/2 teaspoons Kosher salt
freshly ground black pepper
Preheat the oven to 350°F. Line a large baking sheet with parchment paper. In a large bowl, combine all ingredients. Using your hands, gently but thoroughly mix everything, being careful not to overwork it. Using a small scoop or Tablespoon, form mixture into balls and space evenly on prepared baking sheet. Bake for 30 minutes until browned and cooked through. Makes around 4 dozen meatballs.