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1
Place 1 tablespoon of the olive oil in skillet over medium heat. Saute the onion and garlic in it for 3 minutes or until the onion is translucent. Set aside and allow to cool.
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2
In a large bowl, mix together the three meats with the bread crumbs, cheese, the cooled onion and garlic, parsley, salt and pepper and eggs.
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3
Shape the mixture into medium sized ovals, the size of extra large eggs. You should end up with about 22 meatballs.
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4
Brown he meatballs in 2 tablespoons of olive oil and proceed with the recipe for the famous Sunday gravy or simply submerge them in your favorite tomato sauce and gently simmer until tender. 1 to 1 1/2 hours, stirring periodically, always careful not to break the meatballs.
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5
When the sauce is ready, skim the excess oil from the top, adjust the seasoning and serve.
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6
Sunday Gravy: Place the 1/4 cups of olive oil in a very large heavy bottomed saucepot over medium heat. Saute the garlic for about 1 minute or until slightly golden.
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7
Add the tomato paste and fry it with the garlic for 5 minutes or until the paste is bubbling, constantly stirring so as not to burn it.
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8
Stir in the 12 tomato paste cans of water and allow to simmer for 20 minutes or until thick.
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9
Add the pureed tomatoes, the 1 1/2 tomato cans of water, the oregano, salt, basil and red pepper flakes. Bring to a boil then lower the heat so that the sauce barely simmers. Place a wooden spoon under the cover to keep the pot partially opened.
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10
While the sauce cooks, place the remaining olive oil in a large skillet over medium high heat and begin to brown the meat components evenly on all sides.
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11
After the sauce has been simmering over low heat for 2 hours, add the meat to it, being careful not to break the meatballs. Make sure the meat is completely covered by the sauce and continue to cook for 1 to 1 1.2 hour more hours, stirring periodically, always careful not to break the meatballs.
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12
When the sauce is ready, skim the excess oil from the top, adjust the seasoning and serve.
