A link to %this page% was e-mailed
Place the cubed bread and milk in a large mixing bowl and toss to moisten and soften the bread. Crumble in the ground beef, pork and veal. Add the Parmesan, raisins, parsley, basil, garlic salt and onion powder; set aside.
Heat 1 tablespoon of the oil in a small skillet and add the breadcrumbs; toast until golden brown, 3 to 4 minutes. Add the breadcrumbs to the bowl and use clean hands to thoroughly blend.
Form meatballs about the size of golf balls. You should have 30 meatballs. Heat the remaining tablespoon of oil in a Dutch oven or steep-sided skillet and brown the meatballs in batches, about 5 minutes per batch. Return all of the meatballs to the pot. Carefully pour in the marinara sauce and simmer until the meatballs are fully cooked through, 20 to 30 minutes.