Italian Meatballs with Parmesan

Ingredients:

• 2 slices stale white sandwich bread, crust removed
• 1/3 cup milk
• 700 g of ground meat for meatloaf (beef, pork, and veal or turkey in equal proportions)
• 2/3 tbsp. grated parmesan
• 1/4 cup chopped fresh parsley
• Half an onion, grated
• 2 cloves garlic, crushed
• 1 large egg, beaten
• 6 tbsp. marinara sauce
• 4 tbsp. l. olive oil
• 0.5 cup fresh basil leaves, chopped
• Hot pasta

Preparation:

1. Grate the bread coarsely, place in a large bowl, pour in the milk, and let sit for 5 minutes to soak. Add the meatloaf mixture, Parmesan, parsley, onion, garlic, egg, 1 teaspoon of salt, and a few grinds of black pepper and mix. Form the meat mixture into 18 meatballs. Refrigerate for at least 1 hour or overnight.
2. In a large Dutch oven or wide saucepan, bring the marinara sauce to a very low simmer. Heat 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Add half of the meatballs and cook, turning occasionally, until browned on all sides, about 6 minutes. Once browned, transfer them to the marinara sauce. Heat the remaining 2 tablespoons of oil in the skillet and cook the remaining meatballs in the same manner.
3. Bring the sauce to a boil, reduce the heat, and simmer, covered, stirring occasionally, until the meatballs are cooked through, about 15 minutes. Remove from heat and stir in the basil. Season with salt and pepper to taste. Serve with hot pasta.