easy & yummy
Add the ground meats, breadcrumbs, parmesan cheese, parsley, garlic, egg, salt, and pepper to a bowl. Add the milk over the breadcrumbs. Mix well with your hands.
Using a small cookie scoop, portion out the meatball mixture onto a parchment lined platter or sheet pan. Use your hands to roll each portion into golf-sized meatballs.
Add olive oil to a depth of 1-2 inches in a skillet over medium high heat. Add the meatballs to the skillet, making sure not to overcrowd the pan.
Cook the meatballs for 2-3 minutes on each side, for a total of about 6 minutes. Add the marinara sauce and pesto sauce to the skillet.
Then, add the meatballs to the sauce. Drain the excess olive oil from the skillet, then return it to the heat. Cook for about 15 minutes until they are completely cooked.
Turn down heat to simmer/low. Arrange the mozzarella slices between the meatballs and allow to melt partially, 3-5 minutes.