Stuffed Meatballs & Spaghetti

1/3 C milk
1 lb C fresh bread crumbs
1 lb each ground pork, veal and beef
1/3 C minced fresh parsley
3 eggs, lightly beaten
3 garlic cloves, minced
1 3/4 tsp kosher salt
1/2 tsp pepper
1/3 lb mozzarella or provolone cut into 1/2 inch cubes
Olive oil for frying
About 6 C tomato sauce
2 lb spaghetti, cooked and drained
Grated parmigiano reggiano for serving

In large bowl, combine milk and bread crumbs
Add meat, 1/3 C parsley, eggs, garlic, salt and pepper.
Mix briefly with hands.  Form into 2 inch balls.  Seal a cheese cube into center of each ball.  In large electric skillet set on med high, heat 1/2 oil until almost smoking.  Brown meatballs 1 min per side
Transfer to paper towel lined tray.

Discard oil in pan. Pour tomato sauce into pan bring to simmer over med high heat.  Add meatballs, reduce heat to medium low cover and simmer until cooked through, 30 min.
Uncover and cook 10 mins more.
Serve over pasta with cheese.
Serves 10-12