In a large bowl, combine the bread crumbs, cheese, basil, parsley, crushed red pepper, salt, and pepper. Mix well.
In a separate bowl, combine the eggs and milk. Beat until the yolks are broken and well incorporated with the milk. Refrigerate until ready to use.
Preheat a small fry pan on the stovetop on medium heat, and add the olive oil and garlic. Cook the garlic until it just begins to brown, around 3 to 4 minutes and remove from heat. Set aside at room temperature.
Add the ground meat to the bowl with the dry ingredients. Loosely mix the meat with the dry ingredients until slightly incorporated.
Add the milk and egg mixture, along with the warm water and the garlic. Combine until fully incorporated. The mixture should be loose but still able to maintain its form.
Preheat the oven to 350 degrees F.
Form the meatballs into 7 to 8-ounce portions, just bigger than a baseball but not as big as a softball, and put them into a 2-inch deep baking pan. Be sure the sides do not touch to ensure even cooking. Bake until the meatballs reach an internal temperature of 165 degrees F on an instant-read thermometer, about 1 hour to 1 hour and 10 minutes. Transfer the meatballs to a serving platter and serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Joe Jerge, owner Mulberry in Lackawanna, NY.