|Egg||1 , beaten|
|Milk/Water||1⁄3 Cup (5.33 tbs)|
|Soft bread crumbs||1 Cup (16 tbs)|
|Onion||1 Large, finely chopped|
|Garlic clove||1 Large, minced|
|Snipped parsley||1⁄2 Cup (8 tbs)|
|Ground beef||1 Pound|
|Ground pork||1⁄2 Pound|
|Ground veal||1⁄2 Pound|
|Cooking oil||1 Tablespoon|
|Canned tomatoes||28 Ounce, cut up|
|Canned tomato puree||10 3⁄4 Ounce|
|Onion||1 Large, chopped|
|Garlic||1 Clove (5 gm), minced|
|Hot cooked noodles||1 Cup (16 tbs)|
|Grated parmesan cheese||1 Tablespoon|
In a large mixing bowl stir together egg, milk or water, bread crumbs, the finely chopped onion, the 1 clove minced garlic, the 1/2 cup Parmesan cheese, and the parsley.
Add ground beef, pork, and veal; mix well.
Shape meat mixture into thirty-two 2-inch meatballs.
In a large skillet or Dutch oven brown the meatballs, half at a time, in hot oil.
Remove from skillet; pour off drippings.
Stir in undrained cut-up tomatoes, the tomato puree, the remaining chopped onion, remaining minced garlic, and the sugar.
Cook and stir till bubbly.
Cover and simmer 25 to 30 minutes.
Serve with hot cooked noodles.
Pass additional grated Parmesan cheese to sprinkle atop.