In Search of the best Italian Meatball

Who doesn't love a good Italian meatball? O.K. maybe a vegetarian, but someone who doesn't eat animal flesh has no business being on this blog. I have researched the art of making an exceptional meatball to the point of obsession. Without a doubt, the best meatball I have ever eaten was in the Italian neighborhood of Federal Hill in Providence, RI at a charming restaurant, "Sienna".   http://www.sienari.com/prov-home.html
Everything the six of had that night was exceptional but the Meatball appetizer was the stand out. It is described as follows on the menu:  Polpette Grande - $10

Extra large meatball, made from ground sirloin, veal & pork, topped with San Marzano marinara and a large scoop of Ricotta cheese. Garnished with Parmigiano-Reggiano cheese and fresh basil.

They arent' kidding when they say "extra large". This globe of deliciousness is the size of a babie's head, and much tastier (I would imagine). We all sampled it and our collective eyes rolled back in our sockets. Using the ingredients listed on the menu description as a guide, I have attempted to recreate at home, and have come close. Here's where I am now.
For the meatballs:
2 lbs. Ground Sirloin
2 lbs. Meat loaf mix (ground veal, pork & veal)
1 1/2 Eggs beaten
4-6 garlic finely diced sauted garlic cloves
1/2 cup of diced sauted onions
1/2 cup finely grated Locatelli Romano cheese
1/2 cup finely diced fresh parsley
Ground pepper to taste
Sea salt to taste
2 cups of stale Italian bread cut in to small pieces
3/4 cup of whole milk
Soak the bread pieces in the milk for 1/2 an hour (or until all milk is absorbed into bread, adding more if needed). Mix all ingredients completely together and form meatballs the size of a softball. You should get about 6 meatballs.  You can either bake the meatballs for a half hour at 350 degrees or you can brown them in batches in a pan or dutch oven in 1/ 2 inch of olive oil or bacon fat. Obviously the best flavor will be the bacon fat option.
Heat your homemade marinara sauce in  a large pot and add the meatballs. You will need enough sauce to cover them. Cook on simmer for a good hour, stirring carefully so as not to break the MB's. Serve in a wide bowl with the meatball, covered in sauce, a large spoon of whole milk ricotta on the top, and then grate some fresh parmigiano-reggiano over it all. I skip the basil, but a few fresh leaves add color to the dish.

Sienna's Polpette Grande
The combination of the ricotta, meatball and sauce is amazing. It is best shared as the MB is close to one pound, but I could easily consume it in its entirety. I bet you want a meatball now!