In a food processor, pulse the bread until medium-fine crumbs form. In a large skillet over medium, melt the butter. Add the shallot and garlic and cook about 1 minutes until aromatic. Stir in the breadcrumbs, oregano, salt and cayenne and cook for 5 to 7 minutes, until golden brown. Transfer the breadcrumbs to a small bowl to come to room temperature.
To Make Italian Meatballs
Add milk to bread crumbs 1 tablespoon at a time at 1-minute intervals, until the crumbs are soft but not soupy. Comparetti says, “The mixture should be the consistency of thick Cream of Wheat”.
Heat 1 teaspoon of the oil in a small skillet over medium heat. I just used the breadcrumb skillet. Add the onion and cook about 4 minutes until soft. Cool to room temperature.
In a large bowl, break up the meat with a spoon. Put the onion, 1 of the eggs, and the basil in the center of the meat and gently incorporate. Add the fennel, garlic powder, adobo seasoning, tomato paste, salt, and peppers to the meat and mix gently.
Gently add the cheese and the breadcrumb mixture, adding crumbs only as needed until it is cohesive and smooth. You may not need all the breadcrumbs. I didn’t need even half! If you have added all the breadcrumbs and the mixture is still crumbly or loose, add the extra egg.
Cover the bowl and let the mixture rest in the refrigerator for up to 30 minutes.
Pre-heat the oven to 350°F.
With wet hands, form the meat into 2-inch balls. Mine were a more manageable 1-inch.
Heat the remaining ½ cup oil in a large skillet over medium heat. Add half of the meatballs and cook for 6 to 8 minutes, turning until brown on all sides. Transfer the browned meatballs to a rimmed baking sheet. Repeat with the remaining meatballs.
Bake the meatballs about 25 minutes, until they are no longer pink on the inside.
I transferred them to a paper towel lined dish and blotted them to remove excess oil.