Braised Meatballs

1/2 Lb PorkBraised Meatballs
1/2 Lb Buffalo
1/3 Lb Veal
1 large onion, diced
4 cloves garlic, minced
2 Tbs olive oil
1 slice bread soaked in 1/3 cup milk
1 egg
1 1/2 tsp kosher salt (if you use regular salt, decrease the amount to 1 tsp)
1/2 tsp freshly ground black pepper
1 tsp diced fresh oreganoThe Key is Fresh Ingredients!
1 Tbs diced fresh flat leaf parsley
1 Tbs Dijon Mustard
2 Tbs Tomato Paste
1/3 cup red wine
1/2 cup shredded parmesan cheese, plus extra for serving pasta
1 jar tomato sauce
1 28 oz can diced tomatoes

Preheat the oven to 325 degrees.  Heat the olive oil until it shimmers in a skillet over medium-high heat.  Add the garlic and cook for 30 seconds.  And the onion and cook until it begins to brown, about five minutes.  Turn off heat.  In a large Meatballs braising in the ovenbowl combine all of the ingredients except for the tomato sauce and diced tomato.  In a 3 inch deep roasting pan, combine the tomato sauce and the canned tomatoes. Take about a third of a cup of the meat mixture and roll into a ball.  Place each ball into the roasting pan and coat with sauce.  Braise for 20 minutes.  Turn meatballs over and braise for an additional 20 minutes.  Serve over your favorite pasta garnished with more cheese and freshly shredded basil.

Recipe Notes: I use my hands to thoroughly mix the ingredients.  Don't be scared of the raw meat.  It's the best way and you have to use your hands to make the meatballs.  If you don't have diced tomatoes, just use two jars of the tomato sauce.  This is just a cheaper option that tastes delicious since the sauce gets a lot of flavor from the braised meat.  I serve my meatballs over ridged penne--the hole in the ridges are a great conduit for the flavorful sauce.