• 2 cups soft bread-crumbs
• 1/2 cup whole milk
• 2 teaspoons minced garlic
• 3 tablespoons minced shallots
• 1/2 pound ground veal
• 3/4 pound ground pork
• 3/4 pound ground beef
• 1/2 cup shredded parmesan
• 2 tablespoon chopped flat lead parsley
• 1 tablespoon kosher salt
• Freshly ground black pepper
• 2 teaspoons ground fennel seed
• 2 eggs

1. Prepare the tomato sauce. Have it ready in a large pot ready to receive the meatballs.

2. In a small bowl, soak the bread-crumbs in the milk for 10 minutes. Squeeze the excess milk from the bread-crumbs until almost dry and
place them in a large bowl. Discard the milk.

3. Add the remaining ingredients to the bread crumbs and mix well. Test the seasoning by making a small patty and cooking it in a small
sauté pan with a little olive oil. Cook through and cool before tasting. Adjust the salt and pepper accordingly.

4. Preheat the oven to 400 degree F. Lightly coat a sheet pan with sides with olive oil.

5. Use a small ice cream scoop to shape 1 1/4 inch diameter meatballs. Roll into balls and place 1/4 inch apart on the prepared sheet pan. Bake
in the oven for 25 to 30 minutes until browned and cooked through. Place the meatballs in the prepared tomato sauce, bring to a boil,
reduce the heat to low and simmer for 1 hour. If the sauce thickens too much, thin it with a little water.

6. Serve the meatballs in a small dish with sauce on the side. Replenish as necessary with hot meatballs from the pot. The meatballs can be
made in advance and frozen in the sauce after cooking.

Tomato Sauce

• 3 cups chicken stock
• 3 cups tomato puree
• 1 bay leaf
• 3 thyme sprigs
• 3 large garlic cloves
• 3 tablespoons soy sauce
• 2 tablespoons sugar
• Salt
• Freshly ground black pepper to taste

1. Place all the ingredients in a large pot. Bring the sauce to a boil, reduce the heat to low and simmer for 40 minutes until slightly thickened then season to taste with salt and pepper.

2. Strain the sauce and place it in a large pot to receive the meatballs.

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