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.

1 lb Ground Veal (or a 50/50 mix of veal and pork for maximum tenderness).

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.

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

These are not your standard heavy meatballs; they are celebrated for being incredibly light, airy, and "refined." Olivia’s Family Meatballs Yields: Approx. 15–20 meatballs

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."

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.