Monday Meatballs

Name: Monday Meatballs
Ingredients: 10 ounces boneless pork shoulder, cut into 1-inch cubes and ground in a meat grinder or finely chopped in a food processor; 10 ounces beef chuck, cut into 1-inch cubes and ground in a meat grinder or finely chopped in a food processor; 6 ounces day-old country bread, torn into chunks and ground in a meat grinder or finely chopped in a food processor; 2 ounces pork fat, cut into 1-inch cubes and ground in a meat grinder or chilled in the freezer for 15 minutes and then finely chopped in a food processor; 2 ounces prosciutto, cut into 1-inch cubes and ground in a meat grinder or chilled in the freezer for 15 minutes and then finely chopped in a food processor; 1 cup loosely packed fresh flat-leaf parsley, coarsely chopped; 1 tablespoon kosher salt, plus 2 teaspoons; 2 teaspoons dried oregano; 1 1/2 teaspoons fennel seeds; 1 teaspoon dried chili flakes; 2/3 cup fresh ricotta, drained if necessary; 3 eggs, lightly beaten; 1/4 cup whole milk; 1 (28-ounce) can San Marzano tomatoes with juices; Block of grana, for grating; Handful of fresh basil leaves; Extra-virgin olive oil, for finishing