Roasted Italian Meatballs

Preheat the oven to 400 degrees. Line two sheet pans with parchment paper.

Place the sirloin, pork and veal in a large mixing bowl and lightly break up the meats with a fork and your fingertips. Add the bread crumbs, Pecorino, Parmesan, garlic, parsley, 2 tsp salt and ¹⁄₂ tsp pepper. Add the eggs, wine, and ³⁄₄ cup water and combine lightly but thoroughly.

Measure out 2 oz portions of the mixture and roll each lightly into a ball. Place one inch apart on the prepared sheet pans. Brush the meatballs with olive oil.

Bake the meatballs for 25 to 30 minutes, until lightly browned. Pour the marinara into a large pot and bring to a simmer. Carefully add the meatballs and simmer for 10 minutes, until heated through.

To serve with polenta, spoon a puddle of the creamy Poletna on one side of a dinner plate. Spoon 1 or 2 meatballs plus a puddle of toamato sauce on the other side, allowing them to combine in the center of the plate. To serve with spaghetti, distribute among shallow pasta bowls. Spoon the meatballs and sauce onto the pasta. Sprinkle with extra Parmesan and serve hot.