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1
Get the sauce going! In a heavy saucepan, heat 2 tablespoons of olive oil on medium heat.
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2
Mince 2 cloves of garlic and roast over low heat until slightly browned & fragrant.
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3
Add can of crushed tomatoes.
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4
Add can of tomato paste and add 1 can of water. I use the tomato paste can!
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5
Season with salt, pepper, and basil. Cover and turn heat to a low simmer, stirring occasionally!
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6
Now onto the meatballs! First, preheat oven to 350u00b0F.
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7
In a large bowl, mix the veal, pork, and beef with 2 eggs, 1/2 c. of parmesan, the 1/2 c. of panko breadcrumbs and 1/2 c. regular breadcrumbs, and 1/2 c. cold water. Mix until well blended, but don't overmix! This can dry out the meatballs. If you feel the mix is too wet or too dry, just substitute a little more water or more breadcrumbs. I find the best meatballs are made just by feel!
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8
Roll meatballs into even, round balls, about 1-1/2 in. thickness. Fill the cookie sheet with them leaving equal space in between.
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9
Pop the meatballs into the preheated oven and cook for 10 minutes on each side, rotating half way through. They should be mostly cooked thru and slightly crispy on top!
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10
Add the meatballs to the sauce and simmer for another 45+ minutes. I usually try to simmer the sauce for a total of 2 hours. Stir occasionally or else the meatballs will stick to the bottom of the pot.
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11
While the meatballs are simmering in the sauce, bring a large pot of salted water to a boil. and add the pasta
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12
Turn off heat on the sauce. Toss a little of the pasta with some sauce and a touch of olive oil to prevent it from sticking.
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13
Plate the pasta and top with sauce and meatballs. And cheese if you so desire! Enjoy!!
