Grate the bread or pulse into crumbs in a food processor, Or pour breadcrumbs In a small bowl toss 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.
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 the 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. 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 on sandwiches. If serving with spaghetti, toss with 1/3 of the sauce.These meatballs can be stored, covered in the refrigerator for 3 days, or frozen for up to 6 weeks.
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|Serving Size: 1 Serving (247g)|
|Recipe Makes: 4|
|Calories from Fat: 324 (63%)|
|Amt Per Serving||% DV|
|Total Fat 36g||48 %|
|Saturated Fat 10.1g||50 %|
|Monounsaturated Fat 20g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 147.9mg||46 %|
|Sodium 1648.2mg||57 %|
|Potassium 449.6mg||12 %|
|Total Carbohydrate 16.8g||5 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 15.7g|
|Protein 30.1g||43 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 516
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