Ingredients
- Meatballs:
- 3 tbs olive oil
- 4 cloves garlic sliced
- 1 medium onion peeled and cut into half
- 12-15 whole cloves to stud on
- 2 28 oz crushed
- 6 oz tomato past
- 1/2 cup red wine
- 1 tsp sugar
- 1 tsp dried Italian seasoning
- salt
- pepper
- 6 fresh leaves basil
- dash of hot pepper flakes
- 1/2 lb ground veal
- 1/2 lb ground pork
- 1/2 lb ground beef
- 1 1/4 cup breadcrumbs
- 1 tsp dried garlic
- 1 tsp dried basil
- 3/4 cup chicken broth
- 2 heaping tbs fresh chopped parsley
- 1/2 cup Parmesan cheese
- 1 lg egg beaten
- 1 cup mozzarella cheese
Preparation
Step 1
Sauce:
Place the pointed end of the cloves and pierce into peeled whole onion so that you have a studded onion. Next, put 3 tbs of olive oil in a large sauce pan on medium heat and then place whole clove studded onion in oil and brown over medium heat for about 5 minutes until the flavors are infused into the oil. Remove whole onion. Add garlic and salute for 1 minute until golden brown. Then add crushed tomatoes, tomato paste, red wine, sugar, salt, pepper and basil. Turn down the heat to low simmer and cook nice and slow for about one hour. If sauce consistency is too thick then add more wine or water and if sauce is too thin then add more paste to suite your preference. Last and adjust seasoning as desired. Set aside.
Meatballs:
Preheat oven to 350°. Place the ground meats, both breadcrumbs, parsley, Parmesan, salt, pepper, nutmeg, egg and 3/4 cup chicken broth in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2 inch meatballs. You will have 14 -16 meatballs. Place on the baking sheet and bake for 14 minutes until slightly golden. Place meatballs in the sauce and cook the rest of the way in the sauce 7-8 minutes.