1. In a large mixing bowl, use your hands or a wooden spoon to mix together the beef, veal, and eggs. Add the bread crumbs, parsley, basil, salt, garlic, and pepper and mix it well. 2. Tear the bread into pieces and transfer it to a mixing bowl. Add the milk and let it sit for 5 to 7 minutes or until the milk is nearly absorbed. Add the bread to the meat and use your hands or a wooden spoon to mix it well. Stir in the grated cheese. 3. Cover the bowl with plastic wrap and refrigerate it for 45 minutes to 1 hour or until the meat mixture is firm. 4. Using an ice cream scoop, remove chunks of meat and roll them between dampened palms into meatballs, each weighing about 3 ounces. Refrigerate the meatballs for at least 10 minutes before proceeding with the recipe. 5. To saute the meatballs, heat one teaspoon of the olive oil in a large sauté pan over medium-high heat. When the pan is hot, add the meatballs and cook them for about 10 minutes, turning them until they are browned on all sides. Transfer them to a platter and set them aside. 6. In the same pan, heat the remaining teaspoon of the olive oil over medium-high heat. Add the onions and garlic and sauté them for 8 to 10 minutes or until they are browned. 7. Meanwhile, in a large pot large enough to hold the meatballs, heat the marinara sauce over medium-high heat for 6 to 8 minutes or until the sauce starts to boil. Stir in the onions and garlic. 8. Add the browned meatballs and any accumulated juices and cook them over medium heat for about 45 minutes. Do not cover them while cooking. Remove them from the heat and set them aside for about 45 minutes or until they have had ample time to mellow and the flavors of the sauce and meat intermingle. 9. To store the meatballs, let them cool in the sauce. Transfer them to a tightly lidded storage container and refrigerate them for up to 1 week or freeze them for up to 1 month. ---------------------------------------------------------------------------
Nutrition
Ingredients
