Cut the crusts from the Bread (4 slice).
Put the white parts, whole, into the bowl of water.
Fill the medium size pot with water, dropping the chopped White Potato (3) inside. Place it on the stove and leave it to boil at medium heat.
Once this begins boiling, leave it to cook for 10 minutes.
Drain the potatoes into a colander, getting rid of any excess water, and leave them to the side. If they are ready well ahead of time, rinse them under cold water for a couple of minutes to stop the cooking process any further.
Put one of the pans on to the stove at a medium heat and drizzle Extra-Virgin Olive Oil (to taste) into it.
Chop up Carrot (1) and Onion (1/2) and Celery (1 stalk).
Add onion, celery and carrot and stir fry until they begin to turn lightly golden, stirring them regularly.
Once they begin to color, after approximately 5 minutes, add the Tomato (29 ounce) one can at a time.
Stir this through well, letting it cook for another 5 minutes then turn the heat down to low and add half of the Fresh Parsley (1/2 bunch).
Stir the parsley into the mixture then cover it. Return to stir every so often so all the flavors infuse into the sauce.
Put the Pork and Veal Mix (600 gram) into a bowl and using a fork, press down on the meat with the bottom of it, turning it over and repeating.
Crack the Large Egg (4) into the mixture, beat them well, and mix them into the meat.
Chop the Garlic (2 clove) really fine, and chop up the remaining Fresh Parsley (1/2 bunch) before adding to the mince.
Add to the pork mince.
Add Breadcrumbs (4 tablespoon) and mix well.
Grate 150 grams of the block of Parmesan Cheese (1) on top.
Squeeze all of the excess water out of the pieces of bread.
Then break each one into small pieces and add it to your meatballs mix too.
Sprinkle some Salt and Pepper (to taste) over the top and mix everything together with a fork.
Now it's time to assemble! Get a palm-full of ingredients (or less, depending on the size you want to make) and roll them into a ball. Make as many meatballs as you can using all of your mixtures.
By now, your potatoes should be cooked and you can remove the lid from the sauce and add them in. Carefully stir them through and put the lid on again.
Add Extra-Virgin Olive Oil (to taste) to another non-stick pan and put it on the stove turned on to low heat. Place each individual meatball in the pan and after 1-2 minutes, using a fork, gently nudge each one to make sure it is not sticking to the pan.
A minute or so later, check that the bottom of the first meatball you dropped in has started to brown. If it has, turn it over (along with all the others) so the other side begins to cook too.
Once all of the meatballs are brown on both sides, gently lift each one up and put it into the pan with sauce. Keep cooking them on a low heat and instead of mixing the meatballs which you might break, lift up the pan and gently swirl it around. Cook for around 5-6 minutes.
Then gently turn each one and let them simmer for another 10 minutes.
Scoop out at least 3 Italian meatballs per sere and simply sprinkle some parmesan cheese on top. Enjoy them with some warm crusty bread on the side…and make sure you have seconds!