1.  Tear the sandwich bread into bite size pieces and place them into a mixing bowl.

2.  Pour the milk over the bread and set it aside for about 15 - 20 minutes or until the bread has soaked up most of the milk.

3.  While the bread is soaking, break the eggs into a second mixing bowl and whisk them together until the mixture is uniform.

 

 

 

4.  Add the minced parsley, garlic, grated Parmigiano and a pinch of salt and pepper to the beaten eggs, and whisk the ingredients together to combine well.

5.  Add the ground beef to the egg mixture.

6.  When the bread has finished soaking up the milk, take all of the soaked bread in your hands and wring it to remove the excess milk. Then place the softened bread into the mixing bowl with the ground beef.

7.  Using your hands or a heavy spatula, thoroughly combine all of the ingredients in the mixing bowl until the mixture is homogenous and all of the ingredients are evenly distributed throughout.

8.  Cover the bowl and refrigerate the mixture for 20 minutes.

9.  After refrigeration, divide the meatball mixture into 8 equal portions.

10.  From each of those portions, separate 1/3 of the mixture. Form each of these pieces into small patties and set them aside.

11.  Form each of the larger portions of the meatball mix into slightly larger patties.

12.  Divide the mozzarella cheese into 8 equal pieces, and place each piece of cheese in the center of the larger patties. If you are using mozzarella slices, fold the corners of the mozzarella over into the center of the patty and bring the edges of the patty up around edges of the cheese. If you are using cubed mozzarella or mozzarella balls, place the cheese in the center of the larger meat patty and bring the edges of the patty slightly up around the cheese to begin to enclose it.

13.  Place the smaller meat patty over the top of each of the cheese-filled, larger patties. Using your fingers, pinch the edges of the meat around all sides of the patties to seal in the cheese. No cheese should be showing from the outside of the meatballs.

14.  Then gently form each of the meat patties into more rounded balls.

15.  Preheat a large nonstick sauté pan or heavy cast iron skillet with 1/4 cup extra virgin olive oil over medium high heat. Place the meatballs in the pan and sear them thoroughly on all sides (about 3 - 5 minutes per side). Once the meatballs are seared on all sides, lower the heat to low. Then cover the pan and allow the meatballs to cook another 8 - 10 minutes after searing to ensure they are well cooked inside. During cooking, do not pierce the meatballs or the melting cheese may ooze out prematurely.

16.  Once the meatballs are finished cooking, remove them from the heat and allow them to cool for 5 - 10 minutes before serving.

17.  For an authentic Italian meal, serve these meatballs with our Home-Style Tomato Sauce or Arrabbiata Sauce and mashed potatoes.