Into a small bowl and the breadcrumbs and milk and mix. Let it sit for a few minutes for the breadcrumbs to absorb the milk.

Into a bowl and ground pork, garlic, parsley, egg, breadcrumbs soaked in milk, grated cheese, and salt and pepper to taste. Mix everything well and set aside while you prepare the rest of the ingredients.

Sliced the onions and cut the stem off and remove the seeds from the cherry peppers. Slice the cherry peppers and set aside. Reserve the vinegar from the jar for the sauce.

Add flour to a shallow dish, seasoned with salt and pepper, using a 2 inch cookie scoop, scoop out equal portions of meat. Form your meatballs and then roll each meatball in the seasoned flour.

Into a large, sauté pan, add olive oil and sear the meatballs on all sides. Do not cook through at this point. Remove from the pan and set aside.

Into the same pan, add garlic cloves , onions, cherry peppers, and glaze the pan with the vinegar from the pepper jar. Cook for a few minutes and then add in a couple of tablespoons of all-purpose flour. Cook that for a couple of minutes and then add in 2 cups of chicken broth.

Add the meatballs back into the sauce, cover vented and let it simmer for 10 minutes. Sauce should slightly thicken and meatballs will plump up.

Serve with rice, mashed potatoes, or over polenta!