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Preheat oven to 375
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Soak the Italian bread in cold water for about five minutes, tipping out the excess water. Pull the soft bread apart with your fingers.
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In a large glass bowl combine the meats, eggs, parsley, dry bread crumbs, garlic salt, parmesan and salt. Then add the soaked Italian bread.
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Using a cookie scoop, scoop out this mixture to make the meatballs. Roll each one into a round ball and place on a tin foil lined sheet pan.
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Bake for 15 to 20 minutes or until the meatballs are no longer pink in the middle.
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In a large pot of boiling salted water, cook pasta until al dente and remove from water and drain well.