Break down ground chuck into smaller 1/2 pound portions.
To a medium mixing bowl add salt, black pepper, breadcrumbs and cheese. Mix well.
To a separate large mixing bowl, add a portion of the ground meat.
Sprinkle about 1/4 of the mixed dry ingredients evenly over meat.
Add another portion of meat and another 1/4 sprinkling of mixed dry ingredients.
Add whisked eggs and poached garlic.
Add remaining 2 portions of meat and mixed dry ingredients in the same manner (What you want to do is to spread all the ingredients as evenly as possible throughout the bowl, so there are no “pockets” of ingredients and so that you can fully mix them as easily as possible. The less you mix the meat, the better. Over mixing the ingredients will cause the meatballs to be tough. Note - This happens with homemade burgers, too.)
Mix thoroughly - but do not over mix.
Scoop out 8 ounces (or 4 ounces for smaller Giant Meatballs) of the meat and gently for into a ball (Use measuring cup - 1 cup = 8 ounces, 1/2 cup = 4 ounces). When forming the balls, handle as little as possible. Do not toss them from hand to hand or roll them on the prep table, but instead gently shape them in the palms of your hands.
Place the meatballs on a parchment paper-lined cassarole dish or high-sided baking pan.
This can be done in advance. Cover with plastic wrap and place in refrigerator, until ready to cook.