In a sauté pan, heat 1 tablespoon of the olive oil over medium heat and gently sweat the garlic and onions. The goal is not to brown them, but, rather, to allow them to release moisture and develop a bit of flavor.
While the onions and garlic are cooking, place all remaining ingredients in a bowl. Mix well with the back of a wooden spoon or by hand.
Add the onions (they don’t need to cool) and then mix to combine.
Spoon or scoop a golf ball-sized portion of the mixture onto a plate or tray. Roll into a ball.
Preheat the oven to 350°F or put about 2 quarts of sauce in a large saucepot.
Heat a large non-stick pan over medium heat with the remaining oil until it is very hot and sizzles when water is flicked on it.
Working in batches to avoid crowding and steaming, add some of the meatballs to the pan spaced about an inch apart. Brown at least 4 of the sides and move them frequently to keep them from settling.
Place directly in the tomato sauce if you are going to finish cooking them on the stovetop or place on a baking sheet and set aside. Repeat with remaining meatballs.
Stovetop Method: Simmer on low until the meatballs are cooked all the way through. This will only take about 10-15 minutes. Oven Method: Bake in a preheated oven for 8-10 minutes or until the internal temperature reaches 145°F (for the veal and pork).
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Notes
Flavor Tips - To see if your meatballs are seasoned properly, take a small amount of the meat mixture and cook it in a skillet. Taste that bite for seasoning. If it needs more salt, you can add it and continue to test until it is seasoned to your liking.Technique - You will want to mix the meat until it is just combined and form the meatballs gently but firmly to ensure the meat is tender.Storage - Leftover meatballs can be stored in the fridge for 3 to 5 days in an airtight container. These meatballs can also be frozen for up to 3 months.