5-6 cloves of garlic, minced
After setting the soaking breadcrumbs aside, while you focus on getting everything else together. So, go on and mince the garlic and beat up the eggs.
Add the Parmesan cheese and garlic to the eggs; squeeze the milk out of the breadcrumbs and discard the used milk.
I just squeeze it out one small handful at a time, nothing special or crazy here! Add in the parsley, marjoram, kosher salt, and olive oil.
If you want to make your own pasta sauce, start off with mincing up the garlic, and gently sauteing it in the olive oil over medium heat.
Once your garlic has gently sauteed for about 30 seconds, pour in the tomato sauce and stock of choice. Add in the Parmesan cheese rinds, and add in the herbs and salt; let this simmer over low heat for 1-2 hours.
Once your sauce has simmered for a bit, add in the meatballs, one ball at a time, and let them simmer gently for 1-2 hours. I like to set them in, let them cook for at least 30 minutes before gently stirring for the first time.