Meatballs

• Meatballs:
• 1/2 # ground veal
• 1/2 # ground pork
• 1 # ground beef
• 1C fresh white bread crumbs
• 1/4 seasoned dry bread crumbs
• 2 T chopped flat-leaf parsley
• 1/2 C freshly grated parmeasan cheese
• 1/2 tsp ground pepper
• 2 tsp kosher salt
• 1/4 tsp ground nutmeg
• 1 extra-large beaten egg
• Veg. oil
• Olive oil
• Sauce:
• 1 T good olive oil (don't skimp)
• 1 C chopped yellow onion
• 1 1/2 tsp minced garlic
• 1/2 C good red wine - I like Chianti for this
• 1- 28 oz. can of crushed tomatoes, or plum tomatoes in puree chopped
• 1 T chopped flat-leaf parsley
• 1 1/2 tsp kosher salt
• 1/2 tsp ground pepper

1. Meatballs:
2. Place all ingredients except the oils in a bowl. Add 1/2 C warm water and combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. yeild: 14-16
3. Pour equal amounts of veg. and olive oil in large skillet to 1/4 inch depth. heat oil. in batches brown meatballs on all sides - med.-low heat- 10 min. /batch. don't overcrowd the meatballs. remove meatballs to a plate and cover w/ paper towels. discard oil but don't clean the pan.
4. Sauce:
5. Heat olive oil in smae pan as meatballs - you didn't clean it did you? Add onion and saute` over med. heat until translucent - 5- 10 mins. Add garlic and cook 1 min. more. Add wine and cook over high heat, scraping up all the brown bits, unitl almost all the liquid is evaporated - about 3 mins. Stir in tomatoes, parsley, salt and pepper.
6. Return meatballs to the sauce and cover & simmer on the lowest heat for 25 to 30 mins., until meatballs are cooked through. Serve on spaghetti and pass grated Parmesan cheese.

ground veal, ground pork, ground beef, bread crumbs, bread crumbs, t, parmeasan cheese, ground pepper, kosher salt, ground nutmeg, egg, oil, olive oil, t, yellow onion, garlic, red wine, tomatoes, t, kosher salt, ground pepper

Taken from www.epicurious.com/recipes/member/views/meatballs-50047099 (may not work)