For the Meatballs -
1/2 pound ground veal
1/2 pound ground pork
1/2 pound ground beef
1 cup panko (asian bread crumbs)
1/4 cup dry bread crumbs
1 tsp italian seasoning
1/2 cup grated parmesean cheese
2 tsp kosher salt
1/4 tsp black pepper
1 large egg - beaten
vegetable oil and olive oil - for frying
For the Sauce -
1 tbsp good olive oil
1 cup chopped onion
1 green pepper (chopped)
4 ounces portobello muchrooms (diced or sliced)
1-1/2 tsp garlic - minced
3/4 cup Chianti wine (or beef stock)
1 - 28 ounce can San Marzano Italian Tomatoes (chopped or crushed)
3 tbsp seasoned bread crumbs (optional - for thickening the sauce)
1 tbsp sugar
1 tbsp italian seasoning
1-1/2 tsp kosher salt
1/2 tsp black pepper
To serve, 1 pound of thin spaghetti noodles cooked as per directions on package.
Fresh grated Parmesan cheese for topping.
Place all of the meatball ingredients except oils in a bowl. Add 1/4 cup warm water. Combine lightly with a fork or your hands and form mixture into 1-1/2" round meatballs.
Pour equal amounts of olive oil and vegetable oil into a large skillet until 1/4" deep. Heat oil to medium low. Very carefully in batches that don't crowd the pan brown the meatballs on all sides carefully turning with a spatula or fork. Should take 8 - 10 minutes. Remove them from the pan onto a paper towel lined plate to drain while you cook the rest of them.
Discard the oil from the pan but do not clean the pan.
In that same pan you will make the sauce.
For the sauce heat the 1 tbsp of good olive oil, add the onion, peppers and mushrooms and saute over medium heat until the onions are translucent. From 5 - 10 minutes. Add the garlic and cook for 1 more minute. Add the Chianti or beef stock and cook on high until all liquid has evaporated. Scraping up the bits off the bottom of the pan. Stir in the remainder of the ingredients.
Return the meatballs to the pan with the sauce, simmer on lowest setting for 25-30 minutes until the meatballs are cooked through.