Spaghetti with Stuffed Meatballs

1/3 cup milk
1 cup gluten free Italian breadcrumbs (available in your grocery store or health food store)
3 pounds of ground beef, pork & veal
1/3 cup minced flat-leaf parsley, plus more for garnish
3 eggs, lightly beaten
4 garlic gloves, minced
1 ¾ teaspoon kosher salt
1/2 teaspoon fresh cracked pepper
½ pound mozzarella, cut into cubes
Olive Oil for frying
7 cups of tomato sauce (see recipe for Tomato Sauce)
2 pounds dried spaghetti cooked and drained (I use Mrs. Leeper's corn pasta which is amazing!)
Grated Parmigiano-Reggiano for serving

In a large bowl combine milk and bread crumbs. Add ground meat, 1/3 cup parsley, eggs, garlic, salt and pepper. Mix everything together with your hands. Form into 2 inch balls. Place one of the mozzarella cubes inside each meatball. In a large skillet set on medium-high heat ½ inch oil until almost smoking. Place meatballs in the skillet, avoid over crowding. Brown the meatballs on each side, about a minute each. Transfer to a towel lined tray. Continue with the rest of the meatballs.

Discard oil in pan. Combine 7 cups of tomato sauce with the meatballs in a large pot. Bring to a simmer over medium-low heat for at least one hour. Uncover for 10 minutes and serve over spaghetti.