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1
In a large mixing bowl combine the pork, veal and beef and season with salt and pepper, to taste.
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2
Mix in the garlic, parsley, thyme, basil and bread crumbs until well combined.
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3
When thoroughly mixed, slowly add the beaten eggs and mix well.
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4
Add in the milk and again mix thoroughly.
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5
Let rest, covered, in the refrigerator for 1 hour.
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6
Cook's Note: The mixture should remain tight, so add the milk little by little.
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7
If it begins to get too wet, stop adding the milk and reserve in refrigerator until after the mix has rested for 1 hour.
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8
Then, if more milk is needed, add it at this time.
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9
While the mixture is resting in the refrigerator, take another bowl and mix the already cooked and cooled spaghetti with a little of the marinara sauce and season with salt and pepper, to taste.
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10
Remove the meat from the refrigerator and form into 2-ounce portions.
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11
Flatten the meatball and add a small amount of the spaghetti-sauce mixture in the center.
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12
Wrap the meat around the filling to form an enclosed meatball.
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13
Repeat until all the meat has been used.
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14
Preheat the oven to 350 degrees F.
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15
Return the meatballs to the refrigerator for another hour and allow to rest.
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16
In a large skillet heat the grapeseed oil over medium heat and begin to fry the meatballs until golden brown on all sides.
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17
Transfer into an ovenproof serving dish and cover with the remaining marinara sauce.
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18
Bake until cooked through, about 15 minutes.
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19
Remove from the oven and serve immediately sprinkled with grated Parmesan.
