The final meatballs are here! I made a triple batch (!) of these for our holiday potluck, along with vegetarian meatballs (recipe to come) for our vegetarian friend. They were epic and huge as promised.
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
4 cups Marinara Sauce (homemade, which I used, or store bought)
Preheat oven to 450 degrees. Lightly brush a rimmed baking sheet with oil; set aside.
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.
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.
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 parm.