Serves: 18 meatballs1)For the Meatballs: Grate the bread or pulse into crumbs in a food processor. Transfer crumbs to a large bowl and add 85ml cold water. Add the pork, veal, beef, Parmesan, Pecorino, parsley, onion, garlic, egg, salt and black pepper to taste. Mix until combined.
2) Using your hands, gently form the meat mixture into 18 slightly larger than golf ball-sized balls. (Packing the meat mixture too tightly together will result in tough meatballs). Refrigerate for at least an hour or up to 24.
3) Meanwhile make the Marinara sauce: Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 mins. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 mins.
4) Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use now, or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
To cook the Matballs: Heat half the oil in a large non-stick frying pan over medium-high heat. Add half of the meatballs and cook, turning occasionally, until well browned on all sides, about 6 mins. Transfer the meatballs to a plate. Drain the oil and wipe out the pan, return to the heat, and repeat with the remaining oil and meatballs.
5) Drain and wipe out the skillet again. Return all the meatballs to the skillet and pour in the marinara sauce. Bring to a boil, lower the heat, and simmer, covered, shaking the pan occasionally, until the meatballs are cooked through about 15 mins. The cheese in the meat balls will start to melt when the meatballs are ready. Serve immediately with spaghetti.
Cook's Note: These meatballs can be stored, covered in the refrigerator for 3 days or frozen for up to 6 weeks.