Prep time: 15 minutes Total time: 90 minutes
For the meatballs:
2 white bread slices, crust off and cubed
1 pound 85 percent lean ground beef
1/2 pound each of lean ground pork and ground veal
1/2 cup whole milk
1 tablespoon Mezzetta crushed garlic
2 whole eggs
4 tablespoons fresh herbs: parsley, oregano, thyme
1/2 cup grated Parmesan
1/4 yellow onion, grated fine
2 teaspoons salt
1 teaspoon pepper
1/4 cup dried breadcrumbs
Mezzetta Italian extra-virgin olive oil
2 jars Mezzetta Napa Valley Bistro porcini mushroom pasta sauce
Combine bread cubes and milk in bowl, mashing into a smooth paste. Let sit for 5 minutes.
Mix all meatball ingredients 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 sauce and reduce the sauce for about 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.
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