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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 bread crumbs with milk to re-hydrate.
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3
In a large bowl, combine the bread crumbs, pork, veal, beef, Parmesan, 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 1 hour or up to 24 hours.
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8
Heat half the oil in a large nonstick 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 meatballs will start to melt when the meatballs are ready.
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16
Serve immediately with the Quick Marinara Sauce and spaghetti or on sandwiches.
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17
If serving with spaghetti, toss with 1/3 of the sauce.These meatballs can be stored, covered in the refrigerator for 3 days, or frozen for up to 6 weeks.
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18
Quick Marinara Sauce
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19
1/4 cup extra-virgin olive oil
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20
1/4 medium onion, diced (about 3 tablespoons)
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21
4 cloves garlic, sliced
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22
3 (28-ounce) cans whole, peeled, tomatoes, roughly chopped
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23
3 sprigs fresh thyme
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24
1 small bunch fresh basil, leaves chopped
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25
2 teaspoons kosher salt
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26
Freshly ground black pepper
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27
Heat the oil in a medium saucepan over medium-high heat.
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28
Saute the onion and garlic, stirring, until lightly browned, about 5 minutes.
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29
Add the tomatoes, the herb sprigs and basil and bring to a boil.
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30
Reduce heat and simmer, uncovered for about 15 minutes or until thickened
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31
Remove and discard the herb sprigs.
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32
Stir in the salt and season with pepper, to taste.
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33
Serve or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
