Tear the bread into pieces and place it in a bowl. Add the milk and let it sit for a few minutes to fully absorb. Set aside.
3 slices white bread, 1 cup whole milk
In a large mixing bowl, use your hands to mix together the beef, pork, and eggs. Now add the Italian breadcrumbs, parsley, basil, salt, garlic, and pepper. Mix well.
1½ lb beef, ½ lb pork, 2 large eggs, ¼ cup Italian bread crumbs, 3 tbsp parsley, 2 tbsp basil, 2 cloves garlic, 1 cup Parmesan cheese, 2 tsp salt, 1 tsp pepper
Squeeze the milk-soaked bread and add to the meat mixture. Add the Parmesan cheese, and mix until fully combined.
Cover the bowl with plastic wrap and place it in the fridge for about 15 to 20 minutes.
Remove the meat mixture from the refrigerator. Fill a small bowl with water and have it near the meat mixture. Line a baking sheet with parchment paper (or wax paper). Wet your hands and pull enough of the meat mixture to form a ball with your hands slightly larger than a golf ball, approx. 3 oz. Place the ball on the parchment paper-lined baking sheet and continue with the remaining meat mixture. You should yield about 15 to 17 meatballs. Cover with plastic wrap and place in the refrigerator for at least 1 hour, preferably 2, or longer.
Heat the olive oil (2 tbsp) in a non-stick skillet over medium-high heat. When the oil is shimmering, and working in batches, add 3 or 4 meatballs and cook them for about 10 minutes, carefully turning them frequently until they are browned on all sides. Use a couple of forks or spoons to help maintain a spherical shape as they brown. Transfer to a platter and continue until all balls have been browned. Set aside. (They will still be pink in the center - they will finish cooking while simmering in the marina.)
2 tbsp olive oil
Meanwhile, in a large pot, heat the marina over medium heat.
8 cups marinara sauce
Slowly, and carefully, add the meatballs and any accumulated juices to the marina. Simmer for 45 minutes to 2 hours. Watch the pan, gently stir often, and don't let the bottom of the pan burn!