I cannot lay claim to these beauties. They are the creation of Aida Mollenkamp whose long line of Italian family members can attest to what makes or breaks a good meatball. The genius lies in the fennel-garlic mash—a mixture of fennel seeds, garlic, salt, and pepper chopped so fine that it permeates every ragged crag of the meatball.
Clearly her recipe does not call for soy milk, (that substitution is made so the Professor can eat them) and her recipe also has about 1/4 cup of grated parmesan added to the mix. So if you are in a house where dairy flows freely, go ahead and make those substitutions/additions.