Meatballs in tomato sauce (Polpette)

• ¼ cup (60 ml) olive oil
• 1 red onion, finely chopped
• 2 garlic cloves, finely minced
• 7 fresh tomatoes, cubed
• 1 can (5 ½ oz / 156 ml) tomato paste
• 1 bay leaf
• ½ tbsp (7.5 ml) white wine
• ½ tsp (2.5 ml) sugar
• ½ tsp (2.5 ml) dried basil
• ½ tsp (2.5 ml) dried oregano
• ½ tsp (2.5 ml) dried thyme

• 2 cups (500 ml) multigrain brown bread, cubed (any bread works, but multigrain brown is my favorite)
• ⅓ cup (80 ml) milk
• 1 tbsp (15 ml) lemon juice
• 1 tsp (5 ml) salt
• 6 garlic cloves, finely minced
• 2 eggs
• 1 small red onion, finely chopped
• 1 cup (250 ml) grated parmesan + extra to garnish
• 1 cup (250 ml) finely chopped kale
• ½ cup (125 ml) finely chopped spicy chorizo
• ½ cup (125 ml) finely chopped Genoa salami
• ½ cup (125 ml) finely chopped flat-leaf parsley + extra to garnish
• 1 cup (250 ml) light ricotta cheese
• ⅔ lb (300 g) medium-lean ground pork
• ⅔ lb (300 g) medium-lean ground veal
• ⅔ lb (300 g) medium-lean ground beef
• 7 oz (200 g) very cold cheese curds
• Freshly ground pepper, to taste
• Rice, pasta or bread (for serving)

TOMATO SAUCE

• In a saucepan over medium heat, pour in the oil. Add the onion and garlic and sauté for 3 to 4 minutes, stirring regularly.
• Add the rest of the sauce ingredients, mix well and simmer for 15 minutes. Remove the bay leaf and purée with an immersion blender (or in a blender). Set aside.

MEATBALLS

• In a very large bowl, combine the bread, milk and lemon juice. Mix well so every bread cube is soaked through (add a little more milk if needed). Salt and pepper. Let soak 10 minutes.
• Add all the remaining meatball ingredients to the bowl, except the meats and the cheese curds. Mix well.
• Add the 3 meats, pepper, and mix gently but thoroughly for a few minutes to combine. Shape 20 billiard-ball-sized meatballs (about 2.5 oz / 75 g each), pressing 1 or 2 pieces of very cold cheese curd into the center of each one. Set them on a parchment-lined baking sheet.
• Set the oven to broil. Cook 5 to 7 minutes, turning them occasionally, until the meatballs are well browned.
• Bring the tomato sauce to a boil, then lower the heat. Slide the meatballs into the sauce and simmer 10 to 13 minutes. At billiard-ball size, all 20 fit in a 6-quart (6 L) Dutch oven. In a smaller pot, simmer them in 2 batches of 10.
• Serve over rice, pasta (spaghetti, penne) or with bread for sopping up the sauce. Spoon extra sauce over the top, garnish with fresh parsley and a ton of parmesan!