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Mixed-Up Meatballs


Add the sausage, veal, and ground meat to a bowl and mix well.

Mix in the eggs and bread crumbs.

Add the grated cheese and mix well.

Using your hands, shape into meatballs of about 2-1/2″ in diameter. S et aside and make the sauce.

Add the oil to a saucepan and warm over medium heat.

Add the carrots, celery, and onion. Stir and cook for 2 minutes.

Add the salt, pepper, brown sugar, sage, thyme, and parsley. Stir well and cook for 2 minutes.

Stir in the wine and cook for 2 minutes.

Add the tomato sauce and beef stock. Increase heat to medium-high and bring to a boil.

After reaching a boil, add the meatballs and reduce the heat to a simmer for 35 minutes.

Serve the meatballs in a large bowl or tray. For extra flavor and color, top with chopped chives.


1 pound Italian sausage, removed from its casing

1 pound ground veal

1 pound ground meat

2 cups shredded, day-old Italian bread

2 eggs

2-1/2 cups grated Parmigiano or Pecorino cheese

2 tablespoons extra light olive oil

1/4 cup chopped carrots

1/4 cup chopped onions

1/2 cup chopped celery

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon C&H Golden Brown Sugar

1 tablespoon chopped sage

1 tablespoon chopped thyme

2 tablespoons chopped parsley

1/2 cup white wine

2 cups tomato sauce

1 cup beef stock

1 tablespoon chopped chives (optional)