Ingredients
• Olive oil, for baking sheet
• 3 cups (1/2-inch pieces) crusty white Italian bread, crusts removed
• 1 cup whole milk
• 1 pound ground veal
• 1 pound ground beef (80 percent lean)
• 1 pound ground pork
• 1 large egg, lightly beaten
• 1/2 medium onion, minced (about 3/4 cup)
• 1/2 cup finely chopped flat-leaf parsley leaves
• 1 teaspoon finely chopped fresh oregano leaves
• 1 cup finely grated Parmigiano-Reggiano, plus more for serving
• 1 1/2 cups whole-milk fresh ricotta cheese
• 1 teaspoon coarse salt
• 3/4 teaspoon freshly ground black pepper
• 2 jars Marinara Sauce
• 1 jar Arrabiata Sauce
Directions
1. Preheat oven to 450 degrees. Lightly brush a rimmed baking sheet with oil; set aside.
2. Place bread in a bowl and add milk to moisten. Chop bread into small pieces no larger than 1/4-inch and place in a large bowl. Add veal, beef, pork, egg, onion, parsley, oregano, cheeses, salt, and pepper. Using your hands, gently mix until well combined.
3. Divide the mixture into 8 equal portions and roll each portion into a large meatball. Transfer meatballs to prepared baking sheet. Bake until golden brown, 15 to 20 minutes.
4. Meanwhile, bring the marinara sauce to a simmer in a large saucepan. Transfer the meatballs to the marinara sauce and simmer, partially covered, until cooked through, about 30 minutes. Serve immediately with additional Parmigiano-Reggiano.
5. Plate meatball in a bowl on a slice of toasted crusty buttered bread and spoon sauce on top, sprinkle with Parmigiano-Reggiano & parsley. Serve.
