• Preheat oven to 230°C (450°F). 
• Drain tomatoes and crush them in the strainer. Reserve juice. 
• Put tomatoes in a baking dish. Add the garlic, butter, honey, and then season. Bake uncovered for 60 minutes, stirring a few times.
• Meanwhile, place bread cubes in a large bowl. 
• Add milk and soak for 15 minutes. 
• Add beaten egg, Parmesan, garlic, salt, parsley, oregano, pepper, and hot pepper. Mix well. 
• Add the three ground meats and mix well. 
• Cook a small amount of meat, verify the seasoning, and adjust as needed. 
• Shape into meatballs about 160 g (5.3 oz.) or 8 cm (3 in.) in diameter. 
• Do not overwork the meat. 
• Roll meatballs in the breadcrumbs. 
• Line the baking dish with parchment paper or grease it with olive oil. 
• Place meatballs in oven for 20 minutes before the tomato sauce should be done. 
• Bake for 15 minutes, sprinkle with Parmesan, and then place under the broiler for another 5 minutes. (If using parchment paper, be sure not to place the baking dish too close to the broiler to avoid having it catch fire.) 
• If you like, garnish with parsley leaves when serving. 
• Serve with small pasta garnished with a knob of butter, tomato sauce, salt, and freshly ground pepper. 

No waste: 

Freeze the tomato juice for adding to soup.

Did you know?

In Italian, the word "polpetta" means a ball made with meat, vegetable, or fish. Whether you prefer them small, medium, or large, don't hesitate to vary the meatballs’ size. Simply adjust cooking time accordingly. A comforting dish any time.