Meatballs in Tomato Sauce

Ingredients

For the meatballs
250 grams minced veal 
250 grams minced pork 
500 grams minced beef 
1 cup fresh white breadcrumbs (4 slices, crusts removed) 
1/4 cup dry breadcrumbs 
4 tablespoons chopped fresh flat-leaf parsley 
1 cup freshly grated Parmesan
1 teaspoon salt 
1/2 teaspoon freshly ground black pepper 
1 extra-large egg, beaten 
Olive oil

For the sauce
1 tablespoon good olive oil 
1 cup chopped yellow onion
1 1/2 teaspoons minced garlic 
1/2 cup good red wine, ie Chianti 
400 grams can crushed tomatoes, or plum tomatoes in puree, chopped 
1 tablespoon chopped fresh flat-leaf parsley 
1 1/2 teaspoons salt 
1/2 teaspoon freshly ground black pepper

Method 
Place all the minced meats, both fresh and dried bread crumbs, parsley, Parmesan, salt, pepper, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into golf ball size meatballs. 

Pour olive oil into a large pan to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil, browning them well on each side over medium heat. Turn them carefully with a spatula or a fork. Remove the meatballs and place them on a plate. 

For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. 

Return the meatballs to the sauce, cover, and simmer on very low heat for 25 to 30 minutes or until meatballs are cooked through. 

Serve with crusty bread or with pasta of choice. 

Enjoy!

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