Meatballs in tomato sauce (Polpette)

• 60 ml (¼ cup) olive oil
• 1 red onion, finely chopped
• 2 garlic cloves, finely chopped
• 7 fresh tomatoes, diced
• 1 can (156 ml / 5.5 oz) tomato paste
• 1 bay leaf
• ½ tablespoon white wine
• ½ teaspoon sugar
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme

• 500 ml (2 cups) whole-wheat bread, cut into cubes
• 80 ml (⅓ cup) milk
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 6 garlic cloves, finely chopped
• 2 eggs
• 1 small red onion, finely chopped
• 250 ml (1 cup) grated parmesan, plus extra for serving
• 250 ml (1 cup) finely chopped kale
• 125 ml (½ cup) finely chopped spicy chorizo
• 125 ml (½ cup) finely chopped Genoa salami
• 125 ml (½ cup) finely chopped flat-leaf parsley, plus extra for serving
• 250 ml (1 cup) light ricotta cheese
• 300 g (⅔ lb) medium-lean ground pork
• 300 g (⅔ lb) medium-lean ground veal
• 300 g (⅔ lb) medium-lean ground beef
• 200 g (7 oz) very cold cheese curds
• Freshly ground pepper
• Cooked rice (for serving)

Homemade Tomato Sauce

• Heat the olive oil in a saucepan over medium heat. Add the onion and garlic and cook for 3 to 4 minutes, stirring regularly.
• Add the remaining ingredients, stir well, and simmer for 15 minutes. Remove the bay leaf, then blend the sauce with an immersion blender (or in a regular blender). Set aside.

Meatballs

• In a large bowl, combine the bread cubes, milk, and lemon juice. Mix well to make sure the bread absorbs the liquid, adding a little more milk if needed. Season with salt and pepper. Let soak for 10 minutes.
• Add all remaining meatball ingredients except the ground meats and cheese curds. Mix well.
• Add the pork, veal, and beef. Season with pepper and gently mix until everything is combined. Form 16 large meatballs (slightly smaller than a tennis ball), inserting 1 or 2 cheese curds into the center of each. Place them on a baking sheet lined with parchment paper.
• Preheat the oven to broil. Cook the meatballs for 5 to 7 minutes, turning occasionally, until nicely browned.
• Bring the tomato sauce to a simmer. Add the meatballs and cook gently for 10 to 13 minutes (more or less depending on their size). If your meatballs are quite large, cook them in two batches.