[s1e9] — Olivia's S***balls

2 cups crustless white bread (torn into small bits) soaked in 12one-half cup whole milk or heavy cream. The Flavorings: 12one-half cup Finely grated Parmesan or Pecorino Romano. 2 cloves Garlic, grated into a paste. 1 small Shallot, minced extremely fine. 1 tbsp Fresh Parsley, chopped. 1 Egg, lightly beaten. Salt and Black Pepper to taste. A pinch of Nutmeg (optional, but classic for veal). Instructions

Combine the bread and milk in a small bowl. Let it sit for 10 minutes, then mash it with a fork until it forms a smooth paste. This is what keeps the meatballs from becoming "rubbery."

To ensure they are light, chill the mixture for 30 minutes before rolling. Wet your hands slightly and roll them into small, golf-ball-sized rounds. [S1E9] Olivia's S***balls

Transfer the meatballs into a simmering, high-quality Marinara sauce. Cover and simmer on low for 15–20 minutes.

Serve with a dusting of extra Parmesan and a sprig of fresh basil. As Olivia suggests in the show, the goal is "perfection through simplicity." 2 cups crustless white bread (torn into small

In a large bowl, combine the meat, panade, cheese, garlic, shallot, parsley, egg, and seasoning. Use your hands to mix just until combined. Do not overwork the meat , or it will become tough.

Heat olive oil in a skillet over medium-high heat. Brown the meatballs on all sides. They don't need to be cooked through yet; you just want a golden crust. 1 small Shallot, minced extremely fine

," the recipe itself—Olivia's family meatballs—became a standout moment for the character Olivia (played by Olivia Colman) and Richie.