Skillet Meatball Marinara

Directions

1. To a large bowl, add ground pork and beef, dried bread crumbs, Romano cheese, parsley, garlic, egg, salt and pepper. Gradually add milk (or water). Using your clean hands, mix the ingredients just until everything is combined. **To avoid dry, tough meatballs, do not over mix the ingredients.
2. Using a small cookie scoop or large spoon, portion out the meatball mixture onto a parchment lined platter or sheet pan. Use your hands to roll each portion into golf-sized meatballs. Again, avoid overhandling the meat or your meatballs will become tough and dry. If the meatballs aren't holding their shape well, place them in the fridge to chill while you proceed to heat the oil for pan frying (see next step).
3. Add olive oil or other frying oil to a depth of 1-2 inches in a 10-inch skillet (approximately 1/2 cup oil) over medium high heat. Add the meatballs to the skillet, making sure not to overcrowd the pan. Depending on the size of your skillet, you may need to pan fry meatballs in two batches. If so, transfer the cooked meatballs to a plate while you fry the rest of them. Cook the meatballs for 2-3 minutes on each side, for a total of about 6 minutes.
4. Drain the excess olive oil from the skillet, then return it to the heat. Add the marinara sauce and pesto sauce to the skillet, then add the meatballs to the sauce. Cook for about 15 minutes until they are completely cooked, no pink in the center, and the sauce is warmed. **Pork and beef meatballs are properly cooked when the internal temperature of the meat reaches 155 degrees F.
5. Turn down heat to simmer/low. Arrange the mozzarella slices between the meatballs and allow to melt partially, 3-5 minutes.
6. Optional: Place pan under a preheated broiler for 5 minutes, or until sauce and cheese are lightly bubbling on top.