The most delicious meatballs

Ingredients:

• 225 g of ground beef
• 225 g of minced veal
• 225 g of minced pork
• 1 tbsp. grated parmesan
• Extra-virgin olive oil
• 1 cup bread crumbs
• 2 crushed and chopped garlic cloves
• Salt
• A pinch of coarsely ground red pepper
• 2 eggs category CO
• 1/4 cup finely chopped parsley leaves
• 1 large onion, diced into 0.5 cm cubes
• 1/2 cup water
• Marinara sauce, see recipe below

Marinara Sauce:

• 4 cans (800 gr.) Italian plum tomatoes of the San Marzano variety
• 110 g diced pancetta
• 1/4 cup extra-virgin olive oil
• 2 large onions, diced into 0.5 cm cubes
• 4 large cloves of garlic, crushed and chopped
• Coarse salt

Preparation:

1. Pour olive oil into a large skillet, add the onion, and place over medium-high heat. Season generously with salt and sauté for 5-7 minutes. The onion should be soft and fragrant, but still colorless. Add the garlic and coarsely ground red pepper and sauté for another 1-2 minutes. Turn off the heat and let cool.
2. In a large bowl, combine the meat, eggs, Parmesan, parsley, and breadcrumbs. Mix well with your hands. Add the onion mixture, season generously with salt, and mix for a while longer.
   
   Add water and mix well again. The mixture should be moist enough. Test to see if the seasoning is sufficient by making a small flat patty and cooking it. The ground meat should be delicious! If not, it may not have enough salt. Add a little more in any case.
3. Form the meatballs to your desired size. Some people like them large, others small. Shape them to be slightly larger than a golf ball.
   
   Heat olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides. Place them on a baking sheet and bake in a preheated oven at 180°C (350°F) for 15 minutes, until cooked through.
   
   If you are serving them immediately, transfer them meatballs Place in a large saucepan with marinara sauce. If not, you can freeze them for later use. Serve with pasta and sauce, or enjoy immediately. Enjoy!
4. Marinara Sauce:
   
   Pour olive oil into a large saucepan and add the pancetta. Place the pan over medium-high heat and sauté the pancetta for 4-5 minutes. Add the onion, season generously with salt, and stir to coat with olive oil. Cook for 6-7 minutes, stirring frequently. The onion should be very soft and fragrant, but still colorless. Add the garlic and cook for another 2-3 minutes, stirring frequently.
   
   Pass the tomatoes through a fine-mesh sieve. Make sure all the pulp passes through the holes, leaving only the stems and seeds. Scrape all the pulp from the bottom of the sieve. This is very important! Place the tomatoes in a saucepan, fill an empty tomato jar with water, and add it to the saucepan (about 2-3 cups). Season generously with salt—tomatoes require a lot of salt—but only a little at a time, and taste immediately after each serving. And taste! Simmer the sauce for 2-3 hours, stirring occasionally and tasting frequently.
   
   Use the sauce directly with pasta or any other dish calling for tomato sauce. This sauce can also be cooled and stored in the refrigerator for several days, or frozen. Yield: 2 liters.