8 oz. ground beef
8 oz. ground pork
1/2 lb. sweet Italian sausages stripped of their casing
2/3 cup fine breadcrumbs
1/2 cup grated Parmigiano-Reggiano cheese
1/4 cup chopped Italian parsley
1/4 cup chopped mint
2 cloves garlic, finely chopped
pinch of salt
pinch of black pepper
Combine all ingredients in a large bowl except for the egg, salt and black pepper. In a separate bowl, beat the egg with a fork, then season to taste with salt and black pepper. Add the egg to the meat mixture, then mix with your hands, making sure to incorporate the ingredients thoroughly.
Shape into meatballs with a teaspoon.
Fry in olive oil in batches.
Fry on all sides until lightly browned.
Transfer meatballs to a bowl. Set aside.
1 onion, chopped
pinch of red pepper chile flakes
2 28-oz. cans crushed tomatoes
2 bay leaves
Warm olive oil in a pot over medium heat, then add onion and red pepper chile flakes. Cook until onion has become golden, about 20-25 minutes.
Then add crushed tomatoes, a pinch of salt and a couple of bay leaves.
Then add the meatballs to the pot.
Bring to a boil, then lower heat to medium-low and braise for one hour, partly covered.
Ladle meatballs into serving bowls, top with sauce and grated Parmigiano-Reggiano cheese.
This recipe is sized for four to six people.