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1
Grate the bread or pulse into crumbs in a food processor.
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2
In a small bowl toss the breadcrumbs with 1/3 cup cold water to re-hydrate.
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3
In a large bowl, combine the breadcrumbs, pork, veal, beef, Parmesan, Pecorino, parsley, salt, onion, garlic, and egg and mix until combined.
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4
Season the meat mixture with pepper.
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5
Using your hands, gently form the meat mixture into 18 slightly larger than golf ball-sized balls.
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6
(Packing the meat mixture too tightly together will result in tough meatballs).
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7
Refrigerate for at least an hour or up to 24.
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8
Heat half the oil in a large non-stick skillet over medium-high heat.
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9
Add half of the meatballs and cook, turning occasionally, until well browned on all sides, about 6 minutes.
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10
Transfer the meatballs to a plate.
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11
Drain the oil and wipe out the skillet, return to the heat, and repeat with the remaining oil and meatballs.
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12
Drain and wipe out the skillet again.
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13
Return all the meatballs to the skillet and pour in the marinara sauce.
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14
Bring to a boil, lower the heat, and simmer, covered, swirling the pan occasionally, until the meatballs are cooked through about 15 minutes.
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15
The cheese in the meat balls will start to melt when the meatballs are ready.
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16
Serve immediately with spaghetti or on sandwiches.
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17
These meatballs can be stored, covered in the refrigerator for 3 days or frozen for up to 6 weeks.
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18
Cook's Note: If your bread is fresh, dry it out in at 350 degree F for 10 to15 minutes.
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19
Heat the oil in a medium saucepan over medium-high heat.
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20
Saute the onion and garlic, stirring, until lightly browned, about 3 minutes.
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21
Add the tomatoes and the herb sprigs and bring to a boil.
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22
Lower the heat and simmer, covered, for 10 minutes.
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23
Remove and discard the herb sprigs.
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24
Stir in the salt and season with pepper to taste.
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25
Use now, or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
