- 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.