Meatball Spiedini with Caprese – Rachael Ray

Ingredients

• 1/4 cup milk
• 2 slices bread, torn
• 1 1/4 pounds mixed ground sirloin, pork and veal
• 1 clove garlic, grated
• 2 tablespoons finely chopped flat leaf parsley
• 2 pinches dried oregano
• 1/4 cup grated Parmigiano Reggiano cheese (about a handful)
• Salt and ground black pepper
• Extra Virgin Olive Oil (EVOO), as needed for drizzling
• 12 miniature mozzarella balls (bocconcini), halved
• 12 cherry tomatoes, halved
• 24 small basil leaves