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 xcombined. Season the meat mixture with pepper. Using your hands, gently form the meat mixture into 18 slightly larger than golf ball-sized balls. (packing the meat mixture too tightly together will result in tough meatballs) Refrigerate for at least 1 hour or up to 24 hours.
Heat half the oil in a large nonstick skillet over medium- high heat. Add half of the meatballs and cook, turning occasionally until well browned on all sides, about 6 minutes. Transfer the meatballs to a plate. Drain the oil and wipe out the skillet, return to heat and repeat with remaining oil and meatballs. Drain and wip out the skillet again. Return all the meatballs to the skillet and pour in the marinara sauce. Bring to a boil, lower the heat and simmer, covered swirling the pan occasionally until the meatballs are cooked through, about 15 minutes. The cheese in the meatballs will start to melt when the meatballs are ready.
Serve immediately with the quick marinara sauce and spaghetti or sandwiches. If serving with spaghetti, toss 1/3 of the sauce with spaghetti. These meatballs can be stored, covered in refrigerator for 3 days or frozen for up to 6 weeks.
Originally Submitted
7/4/2008
0 Out of 5 from
0 reviews
You can add this Italian- American Meatballs recipe to your own private DesktopCookbook.