• 2 – slices white sandwich bread, stale
• 500g – ground Pork
• 500g – ground veal
• 500g – ground Beef chuck
• 1/2 cup plus 2 tbsp – grated parmesan
• 1/4 cup – chopped flat-leaf Parsley
• 2 tsp – kosher salt
• 1/2 medium onion, grated (about 1/4 cup)
• 2 – Cloves garlic, minced
• 1 – large egg, beaten
• Freshly ground black pepper
• 1/3 cup – Olive oil, divided
• Quick marinara sauce
• 1 kg – cooked spaghetti
• 1/3 cup – Milk


  1. Grate the bread or pulse into crumbs in a food processor.
  2. In a small bowl, toss the bread crumbs with 1/3 cup cold milk to re-hydrate.
  3. In a large bowl, combine the bread crumbs, pork, veal, beef, parmesan, parsley, salt, onion, garlic, and egg and mix until combined.
  4. Season the meat mixture with pepper.
  5. With your hands, gently form the meat mixture into 18 golf ball-sized balls.
  6. Refrigerate for at least 1 hour or up to 24 hours.
  7. Heat half the oil in a large non-stick skillet over medium-high heat.
  8. Add half of the meatballs and cook, turning occasionally, until well browned on all sides, about 6 mins.
  9. Transfer the meatballs to a plate.
  10. Drain the oil, wipe out the skillet and place it again on heat, and repeat with the remaining oil and meatballs.
  11. Drain and wipe out the skillet again.
  12. Return all the meatballs to the skillet and pour in the marinara sauce.
  13. Lower the heat, boil and simmer covered, swirling the pan occasionally, until the meatballs are cooked through in about 15 mins.
  14. The cheese in the meatballs will start to melt when the meatballs are ready.
  15. Serve immediately with the marinara sauce and spaghetti or on sandwiches.

Recipe courtesy of Tania Bhattacharjee