Ingredients

• 2 - slices white sandwich bread, stale
• 500g - ground pork
• 500g - ground veal
• 500g - ground beef chuck
• 1/2 cup plus 2 tbsp - grated parmesan
• 1/4 cup - chopped flat-leaf parsley
• 2 tsp - kosher salt
• 1/2 medium onion, grated (about 1/4 cup)
• 2 - cloves garlic, minced
• 1 - large egg, beaten
• Freshly ground black pepper
• 1/3 cup - olive oil, divided
• Quick marinara sauce
• 1 kg - cooked spaghetti
• 1/3 cup - milk

How to Make Italian-American Meatballs

• Grate the bread or pulse into crumbs in a food processor.
• In a small bowl, toss the bread crumbs with 1/3 cup cold milk to re-hydrate.
• In a large bowl, combine the bread crumbs, pork, veal, beef, parmesan, parsley, salt, onion, garlic, and egg and mix until combined.
• Season the meat mixture with pepper.
• With your hands, gently form the meat mixture into 18 golf ball-sized balls.
• Refrigerate for at least 1 hour or up to 24 hours.
• Heat half the oil in a large non-stick skillet over medium-high heat.
• Add half of the meatballs and cook, turning occasionally, until well browned on all sides, about 6 mins.
• Transfer the meatballs to a plate.
• Drain the oil, wipe out the skillet and place it again on heat, and repeat with the remaining oil and meatballs.
• Drain and wipe out the skillet again.
• Return all the meatballs to the skillet and pour in the marinara sauce.
• Lower the heat, boil and simmer covered, swirling the pan occasionally, until the meatballs are cooked through in about 15 mins.
• The cheese in the meatballs will start to melt when the meatballs are ready.
• Serve immediately with the marinara sauce and spaghetti or on sandwiches.