- Meatball ingredients:
- 2 white bread slices, crust off and cubed
- 1 lb. ground beef, 85/15
- ½ lb. each of lean ground pork and ground veal
- ½ c. whole milk
- 1 Tbsp. crushed garlic
- 2 whole eggs
- 4 Tbsp. fresh herbs: parsley, oregano, thyme
- ½ c. grated parmesan
- ¼ yellow onion, grated fine on cheese grater
- 2 tsp. salt
- 1 tsp. pepper
- ¼ c. dried bread crumbs
- Additional Ingredients:
- Extra virgin olive oil
- 2 jar (25 oz. each) Mezzetta Napa Valley Homemade Wild Mushroom
Combine bread cubes and milk in bowl, mashing until a smooth paste. Let sit for 5 minutes.
Mix all meatball ingredients together in a large bowl with a fork (not hands) until just combined. Do not overwork.
Lightly form 1 heaping tablespoon of meat into a ball being careful not to compact the meat. Place the meatballs in fridge to chill for 20 minutes.
In a large skillet on medium high heat, drizzle a few tablespoons olive oil to coat the bottom. When pan is hot, add meatballs and brown all sides in batches. Remove from pan and place into a pot of warmed pasta sauce. Gently simmer meatballs in pasta sauce for approximately 45 minutes or until meatballs are cooked through. Remove meatballs and place on a platter.
Continue to simmer the sauce and reduce the sauce for approximately 10 minutes. Spoon the sauce over the meatballs and garnish with chopped parsley and grated cheese.
Serve on a meatball sub, over pasta, or as an appetizer as is.