*Note: The original recipe calls for Panko breadcrumbs. I have made these with Panko, and with "regular" breadcrumbs, from a variety of breads. Either works fine. In a pinch, you can even tear up 3-4 slices of bread -- toast them lightly to dry them out if you have time; if not, tear them up, pour the milk, and get meatballing!
2 cups breadcrumbs
2/3 cup whole milk
~1.5 pounds ground beef
4 ounces thinly sliced prosciutto or bacon, finely chopped
1 cup freshly grated aged Asiago or Parmesan cheese
1/2 cup minced fresh parsley
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
3 tablespoons olive oil, plus extra for brushing the meatballs
Heat oven to 400.
Pour the milk over the breadcrumbs in a small bowl or measuring cup with a spout, and stir to distribute; set aside. In a very large bowl (you want room to work), add beef, prosciutto/bacon, cheese, herbs, eggs, and olive oil. Add breadcrumb/milk mixture, and mix thoroughly with your hands. Scoop meatballs onto parchment-lined baking sheets (rimmed are easier if you have them -- no 'balls rolling all over the place as you put them into the oven!) I use a mini ice cream scoop, but you can use spoons or your hands -- whatever you have. Just try to keep them all roughly the same size.
My small ice cream/cookie scoop yielded balls about 1/1.5 inches in diameter. I baked them for 40 min @ 400 degrees on parchment paper. I used one jar of marinara sauce and the meatballs from one tray -- I got two and a half trays of 'balls from this batch (using the smaller scoop.) It fed me, two hungry men, and plenty left over for lunch today -- served with about 2/3-3/4 of a box of linguine noodles. The rest of the meatballs went into the freezer -- easy future dinners, my favorite!!