Make the meatballs: Heat the milk, but don’t let it simmer. Tear pieces of the white bread into it and let it soak for 5 minutes, before picking it up with your hand, squeezing it of excess milk and putting it in a large mixing bowl.

Add the pork, garlic, parsley, grated cheese, egg, salt, and pepper. Combine all the ingredients with a fork until they are evenly mixed.

Pinch off a small lump of meat, about the size of a raspberry and roll the lump into a ball in the palm of your hands. Roll them in the flour, 15 to 20 at a time.

Put enough vegetable oil in a skillet to rise ¼-inch up the sides of the pan and turn on the heat to medium high. When the oil is hot, put as many meatballs in the skillet as will fit without overcrowding. Brown them until they form a nice crust.

Make the bèchamel: Heat the milk over low heat in a saucepan until it forms a ring of pearly bubbles. In a larger saucepan, melt the butter over low heat, add the flour and stir until combined. Gradually add milk, stirring constantly until the sauce thickens.

Assemble the dish: Cook the rigatoni in a pot of well salted water. Drain when still al dente, and combine immediately in a bowl with two-thirds of the bèchamel, half the grated cheese, and all the meatballs.

Preheat the oven to 400°F. Heavily butter a 9×13 baking dish. Spread the rigatoni and meatball mixture in the pan, leveling it off. Pour the milk over the dish, spread the rest of bèchamel on top, and sprinkle with the remaining grated cheese.

Place in the uppermost level of the preheated oven. Bake for 15 to 20 minutes until a golden brown crust forms on top.