For the meatballs: In a medium bowl, add the milk and bread. Set aside to soak briefly.

In a large bowl, add the eggs, parsley, Pecorino-Romano, soaked white bread, salt, pepper, ground chuck and olive oil.

Using a cookie scoop or two spoons, scoop into 1 ½-inch (2-ounce-ish) meatballs.

Preheat the oven to 400 degrees F. Line a plate with paper towels.

Heat some olive oil in a large Dutch oven over medium heat until shimmering. Add the meatballs and sear all sides until golden brown, about 5 minutes. Flip the meatballs, then transfer the pan to the oven, until the meatballs are dark golden brown and the inside registers 165 degrees F, another 15 to 25 minutes. Set aside on a paper towel to drain.

For the sweet Italian vinaigrette: In a medium bowl, whisk together the vinegar, honey, mustard, parsley, oregano, thyme and garlic. While whisking, slowly add the olive oil. Season with salt and pepper.

For the salad: Preheat the oven to 350 degrees F.

Lightly grease a baking sheet with olive oil. Add the cherry tomatoes and sprinkle with salt and pepper. Roast until the tomatoes are dark and blistered, 10 to 13 minutes. Set aside to cool slightly.

Quarter the cooled fried meatballs. To a large wooden bowl, add the romaine, roasted cherry tomatoes, provolone, pepperoncini, black olives and cucumber. Drizzle over the vinaigrette and toss to coat. Season with plenty of ground black pepper. Top with the cold meatballs and serve.