When the mixture has cooled, we mix it with the meat, parsley, breadcrumbs, cheese, eggs, milk, and some more salt and pepper. The best way to mix it is with our hands, although it is a bit messy. With moistened hands we form the meatballs into 1.5 inch balls. We rub these 17 meatballs in some breadcrumbs to coat the outside. This helps to keep the very moist meatballs from sticking when they are pan-fried.
We heat 1.5 tablespoons olive oil in a clean saute pan on medium heat. We begin by frying 9 of the meatballs. We put them gently in the pan and cook them on one side for about 3 minutes, and then rotate them. We brown all sides, about 8 minutes total. We drain these on paper towels, while we fry the rest in the remaining olive oil. We place the almost-cooked meatballs in the tomato sauce and simmer gently for at least 15 minutes.