1/2 pound ground pork
1/2 pound ground veal
1/2 pound ground beef
2 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
4 cloves garlic, finely chopped and Sauteed
1/4 cup dry bread crumbs
1/4 cup finely chopped parsley
Salt and freshly ground pepper
Combine all the ingredients in a medium bowl and season with salt and pepper to taste. Roll the mixture into 1 1/2-inch balls and line on a cookie sheet. Bake in a 400 degree oven until brown and cooked through, 20-30 minutes.
To freeze- Allow meatballs to cool completly. Place them in a ziplock bag and lay flat in freezer. WIll keep for 6 months. To use, add to hot sauce while still frozen. Let thaw in sauce.
Note- I like to combine all 3 types of meat but you can use any combination or just choose one. To make gluten free, use GF bread crumbs or GF pretzels crushed in a food processor.
1/4 cup extra-virgin olive oil
1 large onion, cut in 1/4 inch dice
4 garlic cloves, thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 28-ounce cans peeled whole tomatoes, crushed by hand and juices reserved
Kosher salt to taste
In a 3-quart saucepans, heat the olive oil over medium heat, add the onion and garlic and cook until soft and light golden brown, 8-10 minutes.
Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
Add the tomatoes and juice and bring to a boil, stirring often.
Lower the heat and simmer for 30 minutes until as thick. Season with salt.
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
Add meatballs to the sauce and serve with spaghetti or pasta of your choice.