Part 4/8:
The process begins with rehydrating breadcrumbs in milk, mixing in salt, pepper, garlic, thyme, eggs, and ground beef. The host adjusts for moisture, adding more breadcrumbs if necessary, ensuring the mixture is easy to handle. Meatballs are then rolled into 1.5-inch spheres, placed on parchment-lined baking sheets, and chilled briefly. The chef prefers pan-frying the meatballs to develop a crust but notes baking in the oven as an alternative.