I got this recipe from barefoot contessa family style
1/2 lb Ground veal
1/2 lb Ground pork
1 lb Ground beef
1 Cup Bread crumbs
2 Tbsp Chopped fresh flat- leaf parsley
1/2 Cup Fresh grated paramesan cheese
2 tsp Kosher salt
1/2 tsp Fresh ground pepper
1 Extra large egg beaten
1 Tbsp Good olive oil
1 Cup Chopped yellow onion
1 1/2 tsp Minced garlic
1/2 Cup Red wine
28 oz Can crushed tomatoes or plum tomatoes in puree, chopped
1 Tbsp Chopped fresh flat leaf parsley
1 1/2 tsp Kosher sal
1/2 tsp Freshly ground pepper
Place the meats, bread crumbs, parsley, Parm, and salt, pepper, egg and 1/4 cup of warm water in a bowl.
Combine very lightly with a fork.
Lightly form mixture into 2 inch meatballs. 14-16
Pour equal amounts of veg oil and olive oil into a large skillet to a depth of 1/4 inch. Heat.
Place the meatballs in the oil and brown well on all sides over medium to low heat turning carefully with a spatula or fork. Should take about 10 min for each batch.
Remove the meatballs to a plate and cover with a paper towel. Discard the oil, but don’t clean the pan.
For the sauce, heat the olive oil in the same pan. Add the onion and sauce over medium heat until translucent, 5-10 min.
Add the garlic and cook for one more min
Add the wine and cook on high heat scraping up all the brown bits on the pan until almost all the liquid evaporates about 3 min.
Stir in the tomatoes, parsley, salt and pepper.
Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25-30 min until the meatballs are cooked through.