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
2-1/2 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)