Ingredients

• 2 lbs Meatloaf blend (pork/beef/veal ground meat)
• 2 pieces of sliced bread (whole wheat) edges cut off
• 1/3 cup milk
• 1/3 cup grated onion
• 3 eggs
• 1/2 cup grated Parmesan cheese
• salt
• pepper
• 1/2 cup Italian bread crumbs (for coating before browning)
• Vegetable oil (for browning)
• Makes around 28 small meatballs

Sauce

• (3) 28 oz cans crushed tomatoes
• Diced onion, carrot, celery (I buy the already chopped from Whole Foods or Trader Joes) about 1/2 cup each
• dash of Balsmic
• dash of red pepper
• salt
• pepper

Get sauce going: Sauté vegetables in olive oil for 20 minutes (low-med). Add tomatoes and season with other ingredients to taste. Or use Raos bottled sauce as your base.

Preparation

• Heat milk in small sauce pan. Add bread and simmer for 5 minutes. Let bread mixture cool. Mash up with a fork.
• Mix first 8 ingredients. Combine with your hands, don’t overwork. Form meatballs (not too big) and be careful not to pack them (think light and fluffy!). Roll meatballs in breadcrumbs and place on a baking rack.
• Heat oil in large pan with high sides. Add oil (1.5 inches in depth minimum). Brown meatballs, turning gently.
• Add browned meatballs to sauce in batches carefully. Simmer on low for at least 2 hours.