Recipe information
Yield
Makes 18
Ingredients
2 large slices white bread, crusts trimmed, torn into pieces
1/2 cup milk
1 1/2 pounds lean ground beef
1 1/2 pounds ground pork
2 large eggs
1/2 cup chopped fresh parsley
1/2 cup grated Parmesan cheese
2 tablespoons garlic powder
2 teaspoons salt
2 teaspoons pepper
1/4 cup olive oil
2 26-ounce jars prepared tomato pasta sauce (about 6 1/2 cups)
3 cups water
Preparation
Step 1
Combine bread and milk in small bowl. Let soak 10 minutes. Squeeze bread to release excess milk; discard milk.
Step 2
Place beef, pork and next 6 ingredients in large bowl. Add soaked bread and mix thoroughly. Using moistened hands, shape mixture into meatballs, using about 1/3 cup for each.
Step 3
Heat oil in heavy large pot over high heat. Working in batches, add meatballs to pot and brown on all sides, turning often, about 6 minutes per batch. Transfer cooked meatballs to bowl.
Step 4
Pour off all but 4 tablespoons fat from pot. Add pasta sauce, water and meatballs. Simmer over medium heat until meatballs are tender and sauce thickens to desired consistency, stirring occasionally, about 1 hour.
