Italian-American Meatballs

Ingredients:

• 225 g of minced pork
• 225 g of minced veal
• 225 g ground beef from shoulder
• 1/2 tbsp. plus 2 tbsp. l. grated parmesan
• 2 slices of stale white bread
• 1/3 cup cold milk
• 1 beaten egg category CO
• 1/4 cup chopped fresh parsley leaves
• 2 teaspoons coarse salt
• Freshly ground black pepper
• 2 crushed cloves of garlic
• 1/2 head of grated onion (about 1/4 cup)
• 1/3 cup olive oil (portions)
• Quick Marinara Sauce, see recipe below
• 450 g prepared spaghetti or linguine or sandwich buns, for serving

Quick Marinara Sauce

• 3 cans (800 g) whole peeled tomatoes (coarsely chopped)
• 1/4 cup extra-virgin olive oil
• 1/4 medium onion, diced (about 3 tablespoons)
• 4 cloves of garlic, sliced
• 3 sprigs of fresh thyme
• 1 small bunch fresh basil (leaves chopped)
• 2 teaspoons coarse salt
• Freshly ground black pepper

Preparation:

1. Grate the bread or pulse it in a food processor. Then, in a small bowl, mix the bread crumbs with milk until moistened.
   
   In a large bowl, combine bread crumbs, all ground meats, Parmesan, parsley, salt, onion, garlic, and eggs. Mix well. Season the meat mixture with pepper.
2. Using your hands, carefully form the meat mixture into 18 balls, slightly larger than golf balls. (If you press the mixture too tightly, the meatballs will be tough.) Refrigerate for at least 1 hour or up to 24 hours.
3. Heat half the oil in a large nonstick skillet over medium-high heat. Add half the meatballs and cook for about 6 minutes, turning occasionally, until golden brown on all sides.
   
   Transfer the meatballs to a plate. Drain the oil, wipe out the pan, return it to the heat, and repeat the process with the remaining oil and meatballs.
4. Pour the oil back into the skillet and wipe it clean. Add the meatballs and marinara sauce. Bring to a boil, reduce heat, and simmer, covered, until tender, about 15 minutes, stirring occasionally.
   
   When the meatballs are done, the cheese will begin to melt. Serve immediately with a quick marinara sauce and spaghetti or on sandwiches. When serving with spaghetti, toss them with 1/3 of the sauce. These meatballs can be refrigerated for 3 days or frozen for up to 6 weeks.
5. Sauce:
   
   Heat the oil in a medium saucepan over medium-high heat. Cook the onion and garlic, stirring, until lightly browned, about 5 minutes. Add the tomatoes, thyme, and basil stems and leaves and bring to a boil. Reduce the heat and simmer, uncovered, for about 15 minutes, or until thickened.
   
   Remove and discard the thyme sprigs and basil stems. Season the sauce with salt and pepper to taste. Serve immediately or refrigerate for up to 3 days, or freeze for up to 2 months.