Spaghetti With Stuffed Meatballs

• 13 cup whole milk
• 1 cup fresh breadcrumb
• 1 lb ground pork
• 1 lb ground beef
• 1 lb ground veal
• 13 cup fresh flat leaf parsley, minced (plus more for garnish)
• 3 eggs, lightly beaten
• 3 garlic cloves, minced
• 1 34 teaspoons kosher salt
• 12 teaspoon fresh ground pepper
• 13 lb mozzarella cheese, cut into 1/2inch cubes
• olive oil (for frying)
• 6 cups tomato sauce (pick your favorite)
• 2 lbs spaghetti, cooked and drained
• grated parmigiano-reggiano cheese (for serving)

1. In a large bowl, combine milk and bread crumbs.
2. Add meats, 1/3 cup parsley, eggs, garlic, salt and pepper.
3. Mix briefly with hands, do not over work.
4. Form into 2" balls.
5. Seal a cheese cube into center of each ball.
6. In a large skillet, over medium-high heat, heat 1/2" oil until almost smoking.
7. Brown meatballs 1 minute per side.
8. Transfer to paper towel-lined tray.
9. Discard oil in pan.
10. Pour tomato sauce into pan; bring to simmer over medium-high heat.
11. Add meatballs, reduce heat to medium-low, cover and simmer until cooked through, 30 minutes.
12. Uncover; Cook 10 minutes more.
13. Serve over pasta with cheese, garnish with parsley.

milk, fresh breadcrumb, ground pork, ground beef, ground veal, flat leaf parsley, eggs, garlic, kosher salt, ground pepper, mozzarella cheese, olive oil, tomato sauce, cheese

Taken from www.food.com/recipe/spaghetti-with-stuffed-meatballs-215623 (may not work)