1. Pulse the bread into crumbs in a food processor. 2. In a small bowl, toss the bread crumbs with 1/3 cup cold milk to rehydrate. 3. In a large bowl, combine bread crumbs, pork, veal, beef, Parmesan cheese, parsley, salt, onion, garlic and egg; mix until combined. 4. Season mixture with pepper. 5. Gently form meat mixture into about 18 to 25 slightly larger than golf ball sized balls. 6. Refrigerate for at least 1 hour or up to 24 hours. 7. Heat the oil in a large, nonstick skillet over medium-high heat. 8. Add the meatballs and cook, turning occasionally, until well-browned on all sides. 9. Cook meatballs for another 15 to 25 minutes in your favorite marinara sauce. 10. These meatballs can be frozen up to 6 weeks. ---------------------------------------------------------------------------
Nutrition
Ingredients
