• Soak the stale bread in the milk and set aside for five minutes, until the bread has absorbed the milk and softened.
• While the bread is soaking, make the sauce.
• Pour the 1 1/2 bottles of strained tomatoes into a 10 inch or larger skillet. Fill the empty bottle with water 3/4 of the way to the top and add the water to the skillet.
• Add in the onion, carrot, and butter.
• Turn the heat to medium and cover to simmer, while you prep the meatballs.
• Add the ground beef to a large bowl along with the salt, oregano, garlic, black pepper, parmesan cheese, egg, mint leaves and basil leaves.
• Squeeze as much milk out of the soaked bread as possible. Add to the meat mixture.
• Using clean hands, mix the meat mixture together until well combined and there are no clumps of bread throughout.
• Form into about 15 golf ball sized balls. Press into each ball gently, and place one bocconcini inside. Cover the cheese well and gently roll the ball between two hands.
• Gently drop the meatballs directly into the simmering sauce, one at a time.
• Gently turn each meatball over to coat with the sauce. Cover and simmer on medium low for 45 minutes, or until the carrots have softened.
• Remove the carrots and onions from the sauce and enjoy!

Serving Suggestions

• My kids love these over spaghetti. I recommend boiling your spaghetti to al dente, then adding it to a skillet. Pour over just the pasta sauce and let the spaghetti simmer and soak up some of that goodness for a few minutes. Add the meatballs in for a minute or two, then plate. Top with parmesan and basil
• They also enjoy these as meatball subs. I like brushing the inside of a nice Italian panini with garlic butter, sprinkling with a good layer of mozzarella on both sides and toasting in the oven before adding the meatballs for the most cheesy delicious results!
• Have them on their own! I often meal prep these and eat them with a salad for lighter meal that provides the protein I need without the heaviness of extra carbs.