Italian-American Meatballs

• 2 slices white bread, stale
• 13 cup cold milk
• 12 lb ground pork
• 12 lb ground veal
• 12 lb ground beef
• 12 cup parmesan cheese, grated
• 2 tablespoons parmesan cheese, grated
• 14 cup flat leaf parsley, chopped
• 2 teaspoons salt
• 12 medium onions, grated or 12 medium onion, finely chopped
• 2 garlic cloves, minced or 2 garlic cloves, pressed
• 1 large egg, beaten
• fresh ground black pepper
• 14 cup olive oil, divided

1. Pulse the bread into crumbs in a food processor.
2. In a small bowl, toss the bread crumbs with 1/3 cup cold milk to rehydrate.
3. In a large bowl, combine bread crumbs, pork, veal, beef, Parmesan cheese, parsley, salt, onion, garlic and egg; mix until combined.
4. Season mixture with pepper.
5. Gently form meat mixture into about 18 to 25 slightly larger than golf ball sized balls.
6. Refrigerate for at least 1 hour or up to 24 hours.
7. Heat the oil in a large, nonstick skillet over medium-high heat.
8. Add the meatballs and cook, turning occasionally, until well-browned on all sides.
9. Cook meatballs for another 15 to 25 minutes in your favorite marinara sauce.
10. These meatballs can be frozen up to 6 weeks.

white bread, cold milk, ground pork, ground veal, ground beef, parmesan cheese, parmesan cheese, flat leaf parsley, salt, onions, garlic, egg, fresh ground black pepper, olive oil

Taken from www.food.com/recipe/italian-american-meatballs-124389 (may not work)