italian meatballs

Ingredients For italian meatballs

• MEATBALLS
• 1/2 c

  milk
• 4 slice

  bread, torn in small pieces
• 1 lb

  (500 g.) italian sausage, casing removed
• 1 lb

  (500 g.) lean ground beef
• 1 lb

  (500 g.) ground pork
• 2 lg

  free-run eggs, beaten
• 2 c

  white onions, finely chopped
• 1/2 c

  parmigiano-reggiano cheese, grated
• 1/4 c

  fresh chopped parsley
• 3 lg

  cloves garlic, pressed
• 2 tsp

  italian seasoning
• 1 tsp

  ground himalayan sea salt
• 1/2 tsp

  red pepper flakes
• freshly ground black pepper, to taste
• TOMATO SAUCE
• 1 Tbsp

  olive oil
• 1 1/2 c

  white onions, finely chopped
• 1 1/2 c

  red peppers, finely chopped
• 3 lg

  cloves garlic, pressed
• 2 can

  (24 oz./700 g) tomato sauce
• 1 Tbsp

  tomato paste
• 1 Tbsp

  brown sugar, such as demerara
• 1/4 c

  dry red wine
• 1 tsp

  red pepper flakes
• 3 tsp

  italian seasoning
• 1/2 tsp

  ground himalayan sea salt, or to taste
• freshly ground black pepper (i always use mixed peppercorns), to taste
• 2 Tbsp

  fresh chopped parsley