-
1
Heat oven to 400.
-
2
Remove crusts from bread slices and discard.
-
3
Tear remaining bread into small pieces and place in a small bowl.
-
4
Pour milk over bread and let stand until liquid is almost absorbed, 5 to 10 minutes.
-
5
In a large bowl, combine pork or veal, beef, soaked bread, onion, 1/4 cup Parmesan, the parsley, the garlic, the salt and the pepper until just combined.
-
6
Form meat into golf-ball-size rounds.
-
7
(You should have about 25 meatballs.)
-
8
Meatballs can be formed up to 24 hours ahead, covered and refrigerated before frying.
-
9
Fill a large skillet with 1/4-inch oil.
-
10
Place over medium-high heat.
-
11
When oil is hot, fry meatballs in batches, turning occasionally, until golden brown, 8 to 10 minutes per batch.
-
12
Transfer fried meatballs to a paper towel-lined plate.
-
13
Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan.
-
14
Sprinkle one-third of the Parmesan over sauce.
-
15
Scatter half the meatballs over the Parmesan and top with half the mozzarella pieces.
-
16
Top with half of the remaining sauce, sprinkle with another third of the Parmesan, and repeat layering, ending with a final layer of sauce and Parmesan.
-
17
Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes.
-
18
Let cool a few minutes before serving.
