• 2 slices white bread, crust removed
• 1/4 cup milk
• 1 pound ground beef
• 1/2 pound ground pork
• 1/2 pound ground Veal
• 1/2 medium onion, finely minced or grated
• 2 cloves garlic, finely minced
• 2 large eggs
• 1/4 cup chopped flat-leaf parsley
• salt & pepper, to taste
• 1/4 to 1/2 cup warm water
• olive oil, for sautéing

Put bread and milk into a small saucepan and heat very gently, until the bread absorbs all the milk. Mash it to a pulp and leave to cool. Combine the ground beef, ground veal and ground pork in a bowl with the bread mixture and add the minced onion, garlic, eggs and chopped parsley. Slowly add the warm water until the mixture is quite moist, but still holds together (you may not need all of the water). Shape into balls about 2 1/2 to 3 inches in diameter.

In a large skillet, heat a 1/2 inch of olive oil over medium heat and sauté the meatballs until brown all over. Drain on paper towels. Place the browned meatballs in marinara sauce to cover and cook for 30 minutes before serving.