Preheat the oven to 375°F and line a sheet pan with aluminum foil.

Using a mini food processor, puree the garlic and onion, scraping down the sides, as needed; a few little chunks are fine; transfer to a large bowl.

Add the ground beef, milk, eggs, breadcrumbs, parsley, pecorino, Parmigiano Reggiano, salt and pepper.

Using your hands, gently mix until all ingredients are combined; do not mash or overmix the mixture.

Refrigerate for 30 to 60 minutes.

Fill a large, high-sided skillet with a 1-inch of vegetable oil, and heat to 350-degrees.

Meanwhile, using a ¼ cup scoop, portion the meat.

Gently roll each portion into a ball, being sure not to pack the meat too tight.

Fry the meatballs in batches, cooking each side until deep brown, about 1-2 per side.

Transfer the meatballs to the prepared sheet pan.

Bake to an internal temperature of 165°F, about 12 to 15 minutes.

Alternatively, you can finish cooking the meatballs in simmering marinara sauce for 30 minutes.

Serve with a good tomato sauce and your favorite pasta.