These incredible meatballs was adapted from a S&M recipe
at Bon Appetit. They are far-and-away the best meatball I've ever made or tasted. The recipe incorporates powder-fine parmesan cheese and fresh, country-style bread crumbs. A little additional prep is required, but it's well-worth your time.Parmesan Prep:
Measure one cup of shredded Parmesan cheese and put it in your blender or food processor. Pulse a few times, then blend on high until the consistency is very fine.
Put the parmesan powder into a small bowl and set aside.Fresh Bread Crumbs:
Remove the crust from the day-old bread slices and tear it into smallish hunks. Put a few hunks into your blender/ food processor. Pulse a few times then blend on high. Work in small batches to prevent the bread crumbs from clumping if the moisture content is a little too high.
Measure 1 cup of bread crumbs into a small bowl. Stir in 1/3 cup whole milk. Stir to moisten.
Set aside for 5-10 minutes, allowing the milk to be completely absorbed. Mince the garlic cloves. Whisk the eggs in a small bowl. Whisk the minced garlic into the eggs.