Oven-Baked Meatballs in Tomato Sauce

How to prepare oven-baked meatballs in tomato sauce

1. Cut the bread into cubes and mix with the milk. Let it sit until needed.
2. Sprinkle the onion cubes with a little salt and let them sit until needed. Squeeze out the juice before adding them to the meatballs.
3. Cut the pork and veal into cubes and pass through the meat grinder, using the plate with larger holes.
4. Add the rest of the meatball ingredients to the meat cubes, except the eggs and flour, and mix with a spoon just until combined.
5. Pass the entire mixture through the meat grinder one more time (you can keep the plate with larger holes). Then add the beaten eggs and mix gently just until combined.
6. Portion the meat into mounds of approximately 50-55g (you can use a scale to get even meatballs).
8. Then roll each mound between your palms to get balls.
   You'll get about 25-27 meatballs.
9. Put a few tablespoons of all-purpose flour on a wide plate. Roll the meatballs through the flour and shake off the excess. Place them next to each other on a large platter. Cover with plastic wrap.
10. Refrigerate the meatballs for at least a few hours, but you can prepare them a day ahead.
11. For the tomato passata, blend the contents of the cans in a blender/food processor.
12. In a wider pot, heat the oil well. Pour in the tomato juice (be careful with your hands and face, the oil will splatter). Stir quickly and then add the sugar, salt and pepper. Let it simmer over low heat for 30 minutes, stirring occasionally. You'll know it's ready when the sauce splatters a lot and frequently, a sign that it has reduced enough. Adjust salt to taste.
    * the passata can be prepared a day ahead.
14. In the widest Dutch oven you have, add the oil and heat well. Fry the meatballs in oil in batches, without crowding them. Fry them about 3 minutes per side, then another 1 minute stirring gently to cook the sides. The meatballs should only be lightly browned.
15. Remove the meatballs to the pot in which you'll finish them in the oven. Choose the widest pot possible, so as many meatballs as possible fit in a single layer.
16. Mix 1L of passata with 1L of chicken broth or water. Pour enough of this mixture over the meatballs to almost completely cover them. Sprinkle the chili flakes in the sauce, tear the bay leaf and put the pieces in the sauce.
17. Put the pot in the oven (uncovered), at 175C, for 1 hour.
18. Serve the meatballs hot, with toasted rustic bread and sprinkled with grated Parmesan. They're excellent reheated.

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