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1
Soak the breadcrumbs in the heavy cream in a medium bowl.
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2
Meanwhile, saute the onions and garlic with the canola oil in a large saute pan.
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3
Once the onions are translucent, add the rosemary and then chill the mixture thoroughly.
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4
Combine the soaked bread crumbs, onion and garlic mixture, pork, sausage, veal, Parmesan, parsley and eggs in the bowl of a large electric mixer.
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5
Begin mixing on low speed.
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6
When relatively well incorporated, sprinkle with salt and pepper.
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7
Heat a small saute pan to cook a sample of the mixture.
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8
Taste for seasoning and make any necessary adjustments.
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9
Form the meatballs with a medium scoop into small balls and chill for 1 hour.
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10
Fill a Dutch oven halfway with canola oil and heat until a deep-fry thermometer inserted in the oil registers 375 degrees F. Bring the Basic Tomato Sauce to a simmer in a separate pot.
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11
Deep-fry the meatballs in the oil until golden brown, then remove to a plate lined with paper towels to drain.
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12
Transfer the meatballs to the tomato sauce and simmer until tender and cooked through, 10 to 15 minutes.
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13
Garnish with cheese and parsley and serve.
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14
In a medium saucepan, heat the olive oil over medium heat with the basil, garlic and red pepper flakes until the garlic begins to soften, about 3 minutes.
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15
Add the milled tomatoes, bring the mixture to a simmer and cook for 1 minute.
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16
Turn off and chill until ready for use.
