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In a large bowl, combine the bread, beef, eggs, garlic, pecorino, parsley, pine nuts, salt and pepper and mix by hand to incorporate bread into meat. With wet hands, form the mixture into 12 to 15 meatballs, each of a size somewhere between a tennis ball and a golf ball. In a large, heavy-bottomed skillet, heat the oil until almost smoking. Add the meatballs, working in batches if necessary to avoid overcrowding the pan, and cook until deep golden brown on all sides, about 10 minutes.
In a clean pan add the tomato sauce and reduce the heat to a simmer. Add all meatballs, cook for 10 minutes and serve.