Veal Meatballs

Preheat the oven to 425 degrees. Arrange two racks evenly spaced in the oven.

Heat ¹⁄₄ cup of olive oil in a small saute pan over medium-low heat. Add the garlic and saute for 30 seconds, until fragrant but not browned. Set aside.

Place the veal, pork, and sausage in a large mixing bowl. Add the breadcrumbs, Parmesan, Pecorino, parsley, fennel, 1 ¹⁄₂ tbl salt and 2 tsp pepper and blend lightly with a fork. Add the eggs, milk, ricotta, and the garlic-and-oil mixture and combine lightly but thorougly.

Measure 2 ¹⁄₂ to 3 ounce portions of the mixture and with damp hands roll each portion lightly into a ball. Place the meatballs one inch apart on two sheet pans. Brush generously with ¹⁄₄ cup of olive oil. Roast the meatballs for 25 to 30 minutes, until lightly browned.

Pour the marinara sauce into a large pot and bring to a simmer. Gently add the meatballs and simmer for 10 minutes. Serve hot.