Juicy Meatballs

Steps

1. Trim the crust off three slices of white bread and dice them up.
2. Transfer the diced bread to a large mixing bowl and add 2/3 cup of cold water. Stir lightly and set aside for five minutes.
3. Finely mince three large garlic cloves and finely chop two tablespoons of fresh parsley.
4. Mash the soaked bread thoroughly with a fork until it has an applesauce consistency.
5. Add one pound of ground pork, one pound of ground beef, 1/4 cup of Parmesan cheese, one large egg, minced garlic, and chopped parsley to the bowl.
6. Season the mixture with one teaspoon of sea salt and half a teaspoon of black pepper.
7. Using your hands, stir the mixture together just until it is well combined; do not overmix.
8. Portion the meatball mixture into balls about two tablespoons each (approximately 22 to 24 meatballs).
9. Roll the portions using wet hands so they are about one and a half inches in diameter.
10. Place a large nonstick pan over medium heat and add two tablespoons of oil.
11. Add the meatballs to the skillet, cooking in batches if necessary, and sauté for about two minutes per side (about eight minutes total).
12. Ensure the meatballs reach a safe internal temperature of 160 degrees Fahrenheit using an instant-read thermometer.
13. Once cooked through, transfer the meatballs to a platter. Add more oil as needed and repeat with any remaining batches.