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In a bowl, mix together veal and pork mince, parmesan, parsley and egg.
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In another bowl, place bread and pour enough milk to just cover the bread. Allow bread to soak in milk and then squeeze out any excess milk.
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Add bread to mince and work together. Add salt and pepper to taste.
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Place meatball mix into fridge for half an hour.
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Once chilled, evenly roll meatballs into golf sized balls. Set aside.
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Add jar of sauce into pan, stir and bring to the boil.
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Reduce to a simmer and add meatballs one by one into pan.
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Gently stir, making sure meatballs are covered in sauce.
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Cook for 25 to 30 minutes or until meatballs are tender and cooked.
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Season sauce with salt and pepper.
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Into a pot of boiling salted water, cook pasta according to packet directions.
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Once pasta is cooked, remove from water and mix through sauce.
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Serve with meatballs on top of the pasta and enjoy with family and friends!
