Classic Italian Meatballs in Tomato Sauce (Polpette al Sugo)

If you plan to make sugo di pomodoro from scratch, begin cooking the sauce before starting your meatballs. If using pre-made Italian tomato sauce, then skip to the next step.

In a large bowl, add the bread pieces, milk, and wine. Let the bread soak for as long as it takes to prepare your other ingredients, but at least 5 minutes.

Add the three meats and all of the other ingredients (except the tomato sauce) to the bowl with the milk-soaked bread. With a gloved or bare hand, mix everything well to combine.

Preheat the oven to 375°F.

While the oven is preheating, prepare two half sheet trays by putting parchment paper on them. Make the meatballs by rolling them between your hands. We like to make 3-ounce (85 grams) meatballs and use a kitchen scale to weigh each one so they are all the same size (slightly larger than a golf ball). As you roll the meatballs, place them on the parchment paper-lined baking sheets in a single layer with some space in between each meatball.

Place the baking sheets in the preheated oven and bake the meatballs for about 20 minutes.

While the meatballs are baking, heat your tomato sauce in a large pot over medium heat. Once the meatballs are done baking, transfer the cooked meatballs to the pot of sauce to finish for about 10-15 minutes. Since there is pork in the meatball, you want it to be fully cooked. Remove from the heat and serve with fresh basil, freshly grated parmigiano reggiano and some crusty bread to sop up the sauce!