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1
Make the sauce: Heat the oil in a large saucepan over medium-low heat, then add the salt pork.
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2
Saute until fat has rendered, about 5 minutes.
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3
Remove and discard salt pork.
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4
Add onion and saute until translucent, about 3 minutes.
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5
Add garlic and saute just until softened.
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6
Add tomatoes with their juice and bring to a boil.
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7
Reduce heat to low and simmer until sauce is slightly thickened, about 45 minutes.
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8
Add the basil, oregano and salt and pepper to taste.
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9
Cook for 1 minute more.
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10
Make the meatballs: In a mixing bowl, combine the beef, veal and pork.
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11
Add the eggs, cheese, parsley and minced garlic, then salt and pepper as desired.
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12
Add the bread crumbs and mix well.
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13
Slowly add up to 2 cups water, 1/2 cup at a time, until the mixture is moist; all the water may not be needed.
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14
Shape into 1 1/2 -inch meatballs.
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15
Heat the oil in a large saute pan over medium heat.
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16
Add the smashed garlic and saute until lightly browned, 1 to 2 minutes, then discard the garlic.
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17
Working in batches and taking care not to crowd the pan, add meatballs and fry until undersides are brown and slightly crisp, 5 to 6 minutes.
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18
Turn and brown the other sides, about 5 minutes more.
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19
Transfer cooked meatballs to paper towels to drain, then add to the marinara sauce.
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20
Mix gently and serve.
