⅓ loaf bread (preferably day old.) Torn in pieces, crust on.
1¾ – 2 lbs ground beef, ground pork, ground veal, in approximately equal amounts.
I handful Italian parsley leaves, plus more for garnishing
3 cloves garlic
Salt and Pepper, to taste
2 leaves fresh sage
All purpose flour
1½ teaspoons olive oil
2 cups dry red wine
2 tablespoons (1/4 stick) butter
¼ cup tomato paste
2 cups beef broth
½ cup tomato sauce
In mixing bowl, add bread pieces and whole milk. Soak and press all bread pieces in milk. Once fully submerge, squeeze out excess milk from bread; Drain and discard excess milk.
Transfer bread in a mixing bowl. Mix in ground meat, eggs, finely chopped onion, parsley, sage, garlic, and salt, pepper.
Add meat mixture to food processor (by batch) and grind until mixture becomes paste like. Freeze it for like 10 minutes to chill. It becomes manageable to shape in the form you like if its chilled or freeze quickly.
Using a scooper, shape mixture into golf ball size meatballs (about 30). Transfer into baking dish. Bake in preheated oven at 176.66°C (350°F) for 30 minutes. Set meatballs aside.
Sprinkle flour on meatballs and shake off excess flour after.
In a large pan, melt butter with little oil in over medium-high heat. Fry meatballs (by batches) until brown on all sides for about 2 to 3 minutes.
Drain on a plate with paper towels.
In a large pan, add back all meatballs. In a bowl, pour and whisk in wine and tomato paste until well combined. Pour wine-tomato paste mixture into the pan of meatballs and let it boil and simmer in low heat. Simmer until sauce thickens, stirring constantly for about 5 minutes.
Pour broth and tomato sauce. Then adjust heat to medium and let it simmer until all flavors are incorporated and sauce is thick for about 15 minutes. Constantly stirring to avoid scorching the bottom.
Season with salt and pepper according to your taste. Serve warm and garnish with your favorite herbs. Sprinkle some parmesan cheese on top too.