Meanwhile, heat oil in a medium saute pan over medium heat. Add the garlic and shallots; saute until translucent, 2 to 3 minutes. Remove from the heat and allow them to cool.
Combine the beef with the cheese, salt, egg, and the cooled shallots and garlic. Remove the soaked bread from the bowl and squeeze the bread in your hand to ring out the remaining milk, then mix the bread into the meat mixture. Make sure it disperses well into the meat mixture, but try not to overwork the meat.
Next, roll the meat mixture into 2-inch balls using about ¼ cup for each meatball. Heat the remaining 2 tablespoons of oil in a large deep Dutch oven or skillet. Add the meatballs and cook 2 to 3 minutes per side, or until golden on the outside.
Add them to your favorite prepared spaghetti sauce and simmer them while you prepare your pasta.
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