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1
In a bowl, blend the garlic, salt, oregano, parsley, Tomato Sauce and egg, mixing well with a whisk.
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2
Next, by hand, add the ground beef, pork and veal, mixing well, ensuring not to over-mix.
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3
After mixing, portion the meatballs to desired size, 1 1/2 to 2 ounces, then allow to rest in the refrigerator for 20 to 30 minutes.
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4
This will allow the meatballs to bind.
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5
Preheat the oven to 350 degrees F.
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6
Over medium-high heat, add enough grapeseed oil to coat the bottom of a large skillet.
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7
Sear the meatballs until browned, 2 to 3 minutes each side.
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8
After searing, finish the meatballs in the oven until cooked through.
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9
This time will vary according to the size of the meatballs.
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10
Over medium-high heat, add the olive oil to a saucepan and heat.
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11
Add the garlic and onions and cook until the onions soften.
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12
Next, add the wine, deglazing the pan.
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13
Reduce the heat to medium and add the carrots and thyme, cooking for an additional 5 minutes.
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14
Finally, add the tomatoes and their juices, bring to a boil and reduce the heat to a simmer.
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15
Add the basil and continue to cook over a low heat for 20 to 30 minutes.
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16
Season to taste and remove from the heat.
