b'SERVES 6 TO 8 FOR THE MEATBALLS: 2 cups stale bread, cubed 1 cup milkcup chopped fresh ItalianparsleyTO PREPARE THE MEATBALLS: 2 eggsPlace the cubed bread in a stainless-steel bowl and cover with the milk. Let sit2 cups freshly grated Pecorino for at least 30 minutes, pour off the milk that has accumulated at the bottomRomano cheeseof the bowl, and squeeze the bread cubes to get rid of the extra milk. Break up3 pounds sweet or spicy Italian the softened bread into small pieces; they should look like wet oatmeal. sausage1 cup Italian-style breadcrumbsMix the pieces of bread with all the remaining ingredients except the 8 tablespoons extra light olive oilItalian-style breadcrumbs and olive oil, working until the ingredients are completely incorporated. Add the breadcrumbs and mix into the mixture. FOR THE TOMATO SAUCE:Shape into oval meatballs, usingcup of the meat mixture for each ball. 3 cups tomato saucecup beef stockIn a large saut pan set on high heat, heat the olive oil until sizzling, about 2 tablespoons C&H or 2 minutes. Brown the meatballs for 2 to 3 minutes on each side. Dont crowd Domino sugarthe meatballs in the pan when browning; you will need to brown them in 1 teaspoon saltseveral batches.teaspoon black pepperRemove the first batch of meatballs from the pan and drain on a paper towel or brown paper bag. Repeat with the remaining meatballs. Set aside.'