“That’s a sum-a-na-gun meat-a-ball!”

This phrase is one which my St. Louis cousins used to say every time my family and I visited them. With my recipe for authentic, Three-Meat Neapolitan-style Meatballs, you will want to make this recipe over and over again!

Recipe for Lisa’s Meatball Sauce:

• 3 jars (24 oz) of Lisa’s Italian Kitchen Classic Authentic Tomato Sauce
• 2 slices Italian Bread
• ½ cup whole milk
• 1 pound ground veal
• 1 pound course-ground sausage meat with fennel seeds
• 1 pound ground beef sirloin
• 3 large eggs
• 1 cup chopped Italian parsley
• 8 garlic cloves, minced
• ¾ cup grated Pecorino Romano
• ¾ cup grated Parmigiano Reggiano
• 1 tablespoon dried oregano
• Sea salt
• Freshly ground black pepper
• 1 cup extra-virgin olive oil for frying

Instructions:

In a large pot, heat Lisa’s Italian Kitchen Authentic Classic Red. Simmer until warm.

In a small bowl, soak the bread in the milk.

In a large bowl, combine the ground meats, eggs, parsley, garlic, cheeses, oregano, sea salt and pepper to taste.

Squeeze the excess milk from the bread and add the bread to the meat mixture, making sure everything is well combined.

With your hands, shape the mixture into meatballs 2 to 2 ½ inches in diameter. Place the meatballs on a tray as you make them.

Heat the olive oil in a large skillet over medium heat. In batches, brown the meatballs on all sides.

Transfer to paper towels to drain. Add the meatballs to the simmering tomato sauce and cook another 2 to 4 hours over very low heat.