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1
Preheat the oven to 425F.
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2
Place the torn bread in a small bowl, cover with milk, and soak for a few minutes.
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3
To a mixing bowl add the ground meats, 2 of the grated or minced garlic cloves, the chopped parsley, a handful of grated cheese, the egg, and salt and pepper.
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4
Squeeze the liquid out of the soaked bread and crumble it as you add it to the bowl.
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5
Mix to combine.
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6
Take a handful of meatball mix in your palm and flatten it, nestle a mozzarella bite into the center, and roll the meat around it, making 16 meatballs total, each about 2 to 3 ounces.
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7
Transfer the stuffed meatballs to a rimmed baking sheet as you roll them.
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8
Coat the balls in about 2 tablespoons of EVOO and roast for 18 to 20 minutes until they are firm and browned.
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9
About 10 minutes before the meatballs are done, pour the canned tomatoes into a small skillet and mash them with a potato masher or wooden spoon.
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10
Season with salt and pepper and cook over medium to medium-high heat to thicken them a bit.
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11
Pile the basil, lemon zest, 1/2 cup parsley leaves, stock, the remaining grated or minced garlic clove, and salt and pepper in the bowl of a food processor.
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12
With the processor on, stream in about 1/4 cup EVOO until a thick paste forms.
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13
When ready to serve, fold the pesto into the thickened tomatoes.
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14
Ladle the sauce into shallow bowls and top with meatballs and sprinkle with Parmigiano cheese.
