In a large bowl, combine the ground pork, ground beef, breadcrumbs, grated Pecorino Romano, chopped parsley, milk, egg, kosher salt, and black pepper. Mix really well until all ingredients are well combined. I like to use my hands for this to really ensure everything is incorporated.

Form the meat mixture into golf ball-sized meatballs, I like to go in between small and too big, a small to medium-sized ball. Makes around 12 meatballs. In a large deep, yet wide large pot or Dutch oven, heat the extra-virgin olive oil over high heat until glistening.

Add the meatballs one by one in a clockwise motion, and cook for about 5 to 6 minutes, turning frequently to char on all sides. Do this in batches if you need to. Remove and place on a baking sheet or plate when they are all done and keep any meatball fat in the pot. We will finish cooking the meatballs in the marinara later.

While the meatballs are charring, finely chop your onion and thinly slice your garlic. Add the onion and garlic in the same pot with the meatball fat on medium heat. Sauté for 2 to 3 minutes until softened but not browned, stirring constantly.

Add the can of crushed tomatoes and about half of the can filled back up with water (about 1 cup), scraping up any browned bits, and toss well to combine. Season with kosher salt and black pepper.

Reduce the heat to medium-low, cover, and simmer the sauce for 15 to 20 minutes until it gets a deep red color.

Next, gently place the meatballs back into the skillet. Cover the skillet and simmer for an additional 10 to 12 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F.

Spoon the meatballs and marinara sauce in bowls, place a slice of crusty bread on each plate, and finish with reserved chopped parsley and more shredded Pecorino Romano cheese.