Ingredients;

4 slices white bread, cut into small pieces, crusts removed

½ cup grated onion

¼ pound of each; ground beef, ground pork, and ground veal

1 egg

¼ cup fresh parsley (finely chopped)

2 garlic cloves (minced)

¼ cup Parmigiano-Reggiano (or parmesan) (finely grated)

¾ tsp salt

¼ tsp black pepper

1½ tbsp. olive oil

Directions:

Place the bread and onion in a large bowl and mix well. Add in all the meatball ingredients except the olive oil. With a clean set of hands mix everything together. Measure out a heaping tablespoon of the meatball mixture and roll lightly to form a ball. Repeat with remaining mixture. Heat up 1½ tbsp. of olive oil in a large nonstick frying pan over medium-high heat. Add the meatballs and brown all sides for about 5 minutes. Now add in the minced garlic and sauté for 2 to 3 minutes until the garlic is translucent. Now add your sauce and bring it to a simmer, Cook everything for 20 minutes while occasionally stirring gently every 5-10 minutes. While the meatballs are cooking, you can start to cook your pasta of choice. You can serve the meatballs on pasta, garnished with extra Parmigiano-Reggiano and fresh parsley.