Italian-American Meatballs

I saw this on "How To Boil Water" on Food Network and it looked delicious. Tried last night and they were a huge hit! The pork, beef, veal combo is the secret and the parmesan cheese is delicious. Very yummy recipe and worth the time to make them.

• Ready In: 50 mins
• Serves: 4
• Yields: 18-25 meatballs

Ingredients

• 2  slices  white bread, stale
• 1⁄3 cup  cold milk
• 1⁄2 lb ground pork
• 1⁄2 lb  ground veal
• 1⁄2 lb ground beef
• 1⁄2 cup parmesan cheese, grated
• 2  tablespoons parmesan cheese, grated
• 1⁄4 cup flat leaf parsley, chopped
• 2  teaspoons salt
• 1⁄2 medium onions, grated or 1⁄2 medium onion, finely chopped
• 2  garlic cloves, minced or 2  garlic cloves, pressed
• 1  large egg, beaten
•  fresh ground black pepper
• 1⁄4 cup olive oil, divided

Directions

1. Pulse the bread into crumbs in a food processor.
2. In a small bowl, toss the bread crumbs with 1/3 cup cold milk to rehydrate.
3. In a large bowl, combine bread crumbs, pork, veal, beef, Parmesan cheese, parsley, salt, onion, garlic and egg; mix until combined.
4. Season mixture with pepper.
5. Gently form meat mixture into about 18 to 25 slightly larger than golf ball sized balls.
6. Refrigerate for at least 1 hour or up to 24 hours.
7. Heat the oil in a large, nonstick skillet over medium-high heat.
8. Add the meatballs and cook, turning occasionally, until well-browned on all sides.
9. Cook meatballs for another 15 to 25 minutes in your favorite marinara sauce.
10. These meatballs can be frozen up to 6 weeks.