Fishbreath's Authentic Italian Meatballs

1 lb ground beef
2 eggs
1/4 cup milk
1/2 cup breadcrumbs
1/2 tsp salt
1 tbsp parsley
1/2 tbsp garlic powder
1/2 tsp ground black peppercorn
1/2 cup grated parmesan

Put the breadcrumbs in a small bowl. Pour the milk on top.

Put all the other ingredients in a large bowl, then dump the milky breadcrumbs in. Smash it together with your hands. Pinch off lumps of the mixture, then roll them into meatballs between your hands.

Warm up a pot of pasta sauce on the stove. (Fishbreath recommends Del Grosso if you're buying jarred sauce. Fishbreath's little Italian grandmother recommends adding a tablespoon of brown sugar and two tablespoons of water to most jarred sauces.) Drop the meatballs in and bring to a simmer. Cook for about thirty minutes for golf ball-sized meatballs.