Mary's Italian Meatballs
|1 cup milk|
|5 slices DLM Artisan Ciabatta or Pane Toscano bread, crusts removed|
|1 lb DLM Natural Beef Ground Chuck|
|1 lb duBreton Natural Pork ground|
|1 lb ground veal|
|1 cup Parmigiano-Reggiano, freshly grated|
|1/3 cup fresh parsley, chopped|
|4 tsp kosher salt|
|1 tsp freshly ground black pepper|
|(1) 32-oz jar DLM Original Marinara Sauce|
Preheat oven to 425°F. Pour milk into a large measuring cup. Tear bread into small pieces and place in milk. Allow mixture to sit for 5 minutes so that the bread can absorb the milk. Use a fork to mash up any large chunks of the bread/milk mixture. Mix all ingredients, except marinara, together in a large bowl, but do not over-mix. Form into meatballs with a medium-size scoop or roll into balls and place on a jellyroll pan with sides. Bake for 20 minutes. Makes 50 meatballs.
To serve 6: Place 18 meatballs and marinara sauce in a large saucepan. Heat over medium-high heat until just beginning to boil. Reduce heat to low and simmer meatballs for 30-45 minutes. Serve with your favorite pasta, steamed broccoli, and a tossed salad for a complete meal. Extra meatballs may be frozen.
Per serving: 79 calories; 5g total fat; 2g saturated fat; 33mg cholesterol; 225mg sodium; 2g total carbohydrates; 6g protein;