1/2 cup milk
1 cup Italian breadcrumbs
1 pound ground beef
1 pound ground veal
1 pound ground pork
1/2 cup minced fresh parsley
3 eggs, lightly beaten
3 garlic cloves, minced
1 teaspoon sea salt
1/4 teaspoon black pepper
1/3 pound Miceli's Mozzarella cut into 1/2 inch cubes
4 Tablespoons olive oil
48 ounces marinara sauce
2 pounds penne pasta cooked and drained
1 container Miceli's Fancy Shredded Parmesan Cheese
In a large bowl, combine the milk and breadcrumbs. Add the ground beef, veal and pork, 1/3 cup parsley, the eggs, garlic, salt and pepper. Mix with hands and form into 2 inch balls. Press a mozzarella cheese cube into the center of each ball, sealing it inside.
In a large skillet heat olive oil on medium high heat. Add the meatballs and cook until browned, about one minute per side. Transfer to a paper towel lined tray.
Simmer marinara in a large saucepan over medium high heat. Add the meatballs, reduce the heat to medium low, cover and simmer until cooked through, about 30 minutes. Uncover and cook for an additional 10 minutes.
Place pasta in a large bowl. Top with the sauce and meatballs and garnish with remaining parsley.
Serve with Miceli's Fancy Shredded Parmesan.