b'Spaghetti & Meatballs NICK STELLINOServes 6 to 8 FOR THE MEATBALLS:2 cups stale bread, cubed1 cup milk2 tablespoons garlic, finely choppedW cup fresh Italian parsley, chopped2 eggs2 cups freshly grated Pecorino Romano cheese2 tablespoons C&H or Domino Sugar1 teaspoon cinnamon1 teaspoon nutmegV teaspoon black pepper1 pound lean ground beef1 pound ground veal1 pound ground pork8 tablespoons Pompeian Extra Light Tasting Olive OilFOR THE MEATBALL GRAVY:3 cups Tomato Sauce (See recipe on page 89.)X cup beef stock1 teaspoon saltV teaspoon black pepper1 pound DaVinci pastaspaghetti, rigatoni or ziti2 tablespoons fresh Italian parsley, choppedTO PREPARE THE MEATBALLS:Place the cubed bread in a stainless-steel bowl and cover with the milk. Let sit for at least20 minutes, pour off the milk that has accumulated at the bottom of the bowl, and squeezethe bread cubes to get rid of the extra milk. Break up the softened bread into small pieces;they should look like wet oatmeal.Mix the pieces of bread with all the remaining ingredients except the olive oil, working untilthe ingredients are completely incorporated. Shape the mixture into oval meatballs, usingBd cup of the meat mixture for each ball.In a large saut pan set on high heat, heat the olive oil until sizzling, about 2 minutes. Brown the meatballs for 2 to 3 minutes on each side. Dont crowd the meatballs in the pan when browning; you will need to brown them in several batches.Remove the first batch of meatballs from the pan and drain on a paper towel or brown paper bags. Repeat with the remaining meatballs. Set aside.57'