Italian-American Meatballs with Marinara Sauce

2 slices stale Bread
1/3 cup Milk
1 lb Italian Sausage
1 lb Ground Beef
3/4 cup Parmesan Cheese grated
1/4 cup Parsley chopped
2 tea Salt
1/2 medium Onion Grated
2 Garlic Cloves minced
1 Egg beaten
1/2 tea Black Pepper
1/3 cup Olive Oil separated

Quick Marinara Sauce
1/4 cup Olive Oil
1/2 medium Onion diced
4 Cloves Garlic minced
3 (28 ounce) cans whole, peeled Tomatoes roughly chopped
3 sprigs fresh Thyme
1 bunch Basil leaves, chopped
2 tea Salt
1 tea Pepper

Pulse bread in food processor to crumbs and place in bowl with milk. Add sausage, ground beef, parmesan, parsley, salt, onion, garlic, egg, and pepper and mix until combined.

Using your hands gently form the meat mixture into balls. (Be careful to not to pack the meat too tightly as this will make the meatballs too tough) Refrigerate for at least one hour up to 24 hours.  I will double the recipe and freeze the meatballs for future use.

Heat half the oil in a large nonstick skillet over medium-high heat add meatballs careful not to over crowd the pan. Turning as needed to brown all sides of the meatball. Transfer to a plate add remaining oil and cook the rest of the meatballs.

Marinara Sauce

Clean out the skillet heat the oil over medium-high heat. Saute onion and garlic, until lightly browned about 5 minutes. Add the tomatoes, the herb sprigs and basil and bring to a boil. Reduce heat and simmer uncovered for 15 minutes.

Add meatballs to the marinara sauce. Bring to a boil, lower the heat and simmer covered string occasionally until the meatballs are cooked through.

Serve over noodles and top with cheese.