[s1e9] Olivia's S***balls | 360p |

Combine the bread and milk in a small bowl. Let it sit for 10 minutes, then mash it with a fork until it forms a smooth paste. This is what keeps the meatballs from becoming "rubbery."

To ensure they are light, chill the mixture for 30 minutes before rolling. Wet your hands slightly and roll them into small, golf-ball-sized rounds. [S1E9] Olivia's S***balls

1 lb Ground Veal (or a 50/50 mix of veal and pork for maximum tenderness). Combine the bread and milk in a small bowl

2 cups crustless white bread (torn into small bits) soaked in 12one-half cup whole milk or heavy cream. The Flavorings: 12one-half cup Finely grated Parmesan or Pecorino Romano. 2 cloves Garlic, grated into a paste. 1 small Shallot, minced extremely fine. 1 tbsp Fresh Parsley, chopped. 1 Egg, lightly beaten. Salt and Black Pepper to taste. A pinch of Nutmeg (optional, but classic for veal). Instructions Wet your hands slightly and roll them into

Serve with a dusting of extra Parmesan and a sprig of fresh basil. As Olivia suggests in the show, the goal is "perfection through simplicity."