Ingredients

Meatballs

• 1/2 pound ground beef
• 1/2 pound ground turkey 
• 1/2 pound ground veal
• 2 large eggs, lightly beaten
• 1/4 cup Parmesan cheese, finely grated
• 4 cloves garlic, finely diced
• 1/4 cup Italian breadcrumbs
• 1/4 cup parsley, finely chopped
• Salt and freshly ground pepper
• 2 tablespoons olive oil

Homemade Sauce

• 2 tablespoons olive oil
• 1 Spanish onion, finely chopped
• 4 cloves garlic, finely chopped and sautéed
• 56 ounces crushed tomatoes
• 1 bay leaf
• 1 bunch parsley
• 1 pinch red pepper flakes
• Salt and freshly ground pepper, to taste
• 6 basil leaves, sliced into thin strips

Instructions

Meatballs

1. In a large bowl, gently mix all meatball ingredients except the olive oil. Combine just until everything is incorporated—avoid overmixing to keep the meatballs tender.
2. Shape the mixture into balls about 1½ inches in diameter.
3. Heat the olive oil in a large saucepan or Dutch oven over medium heat.
4. Roll each meatball once more in your hands, then add them to the pot.
5. Brown the meatballs in batches, turning to color all sides. They do not need to be fully cooked at this stage.
6. Transfer the browned meatballs to a plate and set aside.

Sauce

1. Using the same pot, heat 2 tablespoons of olive oil over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Stir in the garlic and cook for 1–2 minutes.
4. Add the crushed tomatoes, bay leaf, parsley, red pepper flakes, salt, and pepper.
5. Bring the sauce to a gentle boil, then reduce to a low simmer.
6. Return the meatballs to the pot and coat them with the sauce.
7. Cover and simmer for 45 minutes.
8. Remove the bay leaf and parsley. Stir in the basil just before serving.

Notes

• For a pasta meal, serve with 1 pound of spaghetti.
• Slow Cooker Option:
  • Brown the meatballs first for better texture (optional).
  • Add them to the slow cooker with the sauce.
  • Cook on low for 6–7 hours or high for 3–4 hours.
  • Reduce to warm if the sauce begins to bubble.