Monday Meatballs from A16

10 ounces boneless pork shoulder, cut into 1-inch cubes and ground in a meat grinder or finely chopped in a food processor

10 ounces beef chuck, cut into 1-inch cubes and ground in a meat grinder or finely chopped in a food processor

6 ounces day-old country bread, torn into chunks and ground in a meat grinder or finely chopped in a food processor

2 ounces pork fat, cut into 1-inch cubes and ground in a meat grinder or chilled in a freezer for 15 minutes then finely chopped in a food processor

2 ounces prosciutto, chopped and ground in a meat grinder or chilled in a freezer

for 15 minutes then finely chopped in a food processor

1 cup loosely packed fresh flat-leaf parsley leaves, coarsely chopped

2 teaspoons kosher salt, divided

2 teaspoons dried oregano

1½ teaspoons fennel seeds

1 teaspoon red pepper flakes

cup fresh ricotta, drained if necessary

3 eggs, lightly beaten

¼ cup whole milk

1 can (28 ounces) San Marzano tomatoes, with juices

Handful of fresh basil leaves

Parmesan cheese, for grating

Extra-virgin olive oil, for finishing

Heat oven to 450 degrees. Coat 2 rimmed baking sheets with olive oil or cooking spray.