Meatballs in Tomato Sauce with Fresh Basil

These are North American-style tender meatballs in a thick tomato sauce that Italian families often call "gravy". The sauce is robust and full of flavour from three kinds of meat. Serve over spaghetti or toss with rigatoni or, best of all, tuck meatballs and a little sauce into crusty Italian rolls.

Meatballs

1 lb (500 g) lean ground pork
1 lb (500 g) lean ground beef or veal
1 lb (500 g) lean ground chicken or turkey
1 egg
1 cup (250 mL) fresh Italian or French bread crumbs
1/2 cup (125 mL) water
1/2 cup (125 mL) grated Parmesan or Romano cheese
2 tsp (10 mL) dried oregano
2 tbsp (25 mL) finely chopped fresh basil
1 tsp (5 mL) salt
1/2 tsp (2 mL) freshly ground black pepper

Sauce

2 tbsp (25 mL) olive oil
4 large garlic cloves, minced
2 28 oz (796 mL) cans crushed or diced tomatoes
1 large bay leaf
1 tsp (5 mL) dried leaf oregano
1 tsp (5 mL) granulated sugar
1/2 tsp (2 mL) salt
1/2 cup (125 mL) chopped fresh basil
1/4 cup (50 mL) finely grated Parmesan or Romano cheese
1/2 tsp (2 mL) freshly ground black pepper

1. Preheat oven to 450°F (230°C). Grease a large, sided baking sheet or coat with cooking spray. Combine pork, beef and chicken in a large bowl. Add egg, bread crumbs, water, Parmesan, oregano, basil, salt and pepper. Work mixture using your hands until thoroughly combined. Form mixture into small balls about 1-inch (2.5-cm) in diameter. Place slightly apart on baking sheet. Bake in two batches if necessary. Bake 15 minutes (10 minutes in a convection oven) or until meatballs are lightly browned.
2. To make sauce, heat oil in a large pot. Add garlic. Sauté 2 minutes or until fragrant. Add tomatoes (including liquid), bay leaf, oregano, sugar and salt. Bring to a boil, stirring frequently. Add meatballs plus juices from baking tray. Reduce heat and simmer 1 to 1 1/2 hours or until sauce is thick. Remove bay leaf and discard. Cover and refrigerate for 2 to 3 days or freeze if making ahead.
3. Stir basil, Parmesan and black pepper into hot sauce. Taste and adjust seasoning as needed. Serve with pasta or stuff meatballs into crusty Italian rolls.

Serves 8