Categories: not tried

Ingredients

• For the meatballs
• 1/2 pound pound ground veal
• 1/2 pound ground pork
• 1 pound ground beef
• 1 cup fresh white breadcrumbs
• 1/4 cup seasoned dry breadcrumbs
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/2 cup freshly grated Parmesan cheese
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg
• 1 extra large beaten egg
• Vegetable Oil
• Olive Oil
• For the sauce
• 1 tablespoon good olive oil
• 1 cup chopped yellow onion
• 1 1/2 teaspon minced garlic
• 1/2 cup red wine, such as Chianti
• 1 28 ounce can crushed tomatoes in puree chopped
• 1 tablespoon chopped fresh flat leaf parsley
• 1 1/2 teaspons kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

1. Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg and 3/4 cup warm water in a bowl.

2. Combine very lightly with a fork.

3. Using your hads, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.

4. Pour equal amounts of vegetable and olive oil in a large (12 inch) skillet to a depth of 1/4 inch.

5. Heat the oil.

6. Very carefully, in batches, place the meatballs in teh oil and borwn them well on all sides over medium-low heat, turning carefully with a spatula or fork. (10 minutes for each batch).

7. Discard the oil, but don’t clean the pan.

8. For the sauce, heat the olive oil in the same pan.

9. Add the onion and saute over medium heat until translucent, 5 to 10 minutes.

10. Add teh garlic and cook for 1 more minute.

11. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes.

12. Stir in the tomatoes, parsley, salt, and pepper.

13. Return meatballs to the sauce, cover and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through.

14. Serve hot on cooked spaghetti and pass the grated Parmesan cheese.

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