Combine all ingredients in mixing bowl, with the exception of the breadcrumbs and milk. With hands, blend together until well-combined.
Make a well in the center of the mixture. Add the breadcrumbs in the center and then pour the milk over the breadcrumbs. Let stand for about five minutes. Once breadcrumbs have softened, continue to mix thoroughly with hands until full combined.
To form the meatballs, grab a handful of the mixture and toss loosely to form a ball, about the size of a golf ball.
Heat olive oil in large, heavy-bottomed pan to medium low. Don’t let it get too hot to cause the oil to smoke.
Add meatballs to the pan without crowding. The surface will start to brown quickly - monitor closely and turn frequently so they brown evenly. I just use my hands with a spatula to turn. Monitor closely to prevent burning.
Once the meatballs have a caramelized surface that is as even as possible, add a little water to the pan and cover to make sure that the meatballs are cooked all the way through. Sometimes I like to splash a little wine in the pan. Simmer covered for 5 - 10 minutes until done in the center.