Place bread cubes in a large bowl (big enough to hold all ingredients), pour milk over and squish with your hands until no lumps remain and the bread is more like a slushy dough. Let stand 10 minutes.

While milk/bread mixture sits chop shallot, shred parmesan, chop parsley and dice bacon.

Process chopped bacon and shallots in food processor until coarsely ground. If you don't have a food processor just make sure to chop both ingredients very fine.

Into bowl with soaked bread add bacon, shallot, garlic, 3/4 cup parmesan, parsley, kosher salt, cracked pepper, egg yolks, oregano, fennel and bone broth. Mix very well until everything is evenly distributed.

Add 1/4 of the ground beef to the mixture in the bowl and combine until completely incorporated. You don't need to worry about over-mixing at this point.

Now that your base mixture is combined, break up the remaining ground beef with your hands as you gently combine it with the ingredients in the bowl just until evenly distributed. Do not overmix. Mixing in this way will keep the meatballs tender.

Divide mixture into 6 portions and shape each into a large meatball with your hands. You can wet your hands a little to make it easier to shape if they're very sticky

Place meatballs on a lined baking sheet (I use parchment, foil works, too) and chill for 30 minutes. This firms up the meatballs so that they don't flatten while cooking.

After meatballs have chilled, bake in a 400 degree F preheated oven 20 minutes

Reduce oven to 325 degrees F.

Place partially cooked meatballs in a casserole dish and pour sauce over to come halfway up sides, top each with a little shredded mozzarella and reserved parmesan and continue baking 25 minutes. Check internal temperature of meatballs, they should be 160° f

Top with fresh parsley and serve over blanched green beans with additional sauce