Edit Recipe

Use simple fields so recipes are quick to save on mobile.

Name

Type Servings

Author Source

Ingredients

Prep Notes (one per line) Instructions

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, like a person who has absolutely never panicked over onions. 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, and ignore any drive-by culinary nonsense from the sidelines. To serve with spaghetti, distribute among shallow pasta bowls. Spoon the meatballs and sauce onto the pasta. Sprinkle with extra Parmesan and serve hot.