First Step: Make the Panade and Prepare Ingredients
Soak your fresh breadcrumbs in milk for about 5 minutes, creating a panade that locks in moisture and keeps your meatballs tender. Meanwhile, finely chop garlic, herbs, and grate the cheese if not pre-grated. Preheat your oven to 400°F (200°C) if baking.

Second Step: Mix Meat and Bread Mixture
In a large bowl, gently combine the ground beef chuck and pork shoulder (or veal if using) with the grated onion, followed by the soaked breadcrumb mixture. Mash the breadcrumb mixture by hand or fork, then add the egg yolks, grated cheese, garlic, salt, pepper, and chopped herbs. Mix gently, avoiding overworking the meat to keep the texture tender.

Third Step: Shape Meatballs
Using a ¼-cup measuring cup or cookie scoop, portion the mixture evenly. With wet hands to prevent sticking, roll each portion into uniform meatballs approximately 1½ to 2 inches in diameter. Transfer to a baking sheet and chill in the refrigerator for about an hour to help them hold their shape during cooking.

Fourth Step: Cook Meatballs
For stovetop cooking, heat olive oil in a skillet over medium-high heat. Brown the meatballs on all sides, then lower heat, cover, and cook for 8-10 minutes until cooked through with an internal temperature of 160-165°F (71-74°C). For oven cooking, arrange meatballs spaced on an oiled baking sheet and bake uncovered for 18-22 minutes, turning halfway. Use an instant-read thermometer for accuracy.

Final Step: Optional Finishing and Serving
To enhance flavor, simmer the browned meatballs in tomato or marinara sauce for 10-12 minutes, ensuring they are fully cooked and infused with sauce. Serve with pasta, in subs, or as a versatile protein addition to various dishes. Garnish with extra fresh parsley for brightness.