Spaghetti & Meat Balls By Little Joe's in La.

This recipe comes from the kind of old-school Italian-American joint where the red sauce simmers all day and the meatballs are the size of your fist.

The three-meat blend of beef, pork, and veal gives these meatballs a tender, juicy texture that a single-meat version just can’t match.

They get pan-fried until golden, then dropped into a simmering tomato sauce built on sauteed onion, celery, green pepper, and a generous pour of dry red wine.

Ninety minutes of patience and you’ve got a Sunday dinner that would make a Nonna proud.

Kitchen Tips

• The three-meat blend matters. Beef brings flavor, pork adds fat and richness, and veal keeps everything tender. Don’t skip the veal if you can find it.
• Fry the meatballs just until browned on the outside. They finish cooking in the sauce, which keeps them moist and infuses them with tomato flavor.
• Let the sauce simmer uncovered so it reduces and concentrates. A thin, watery sauce won’t cling to the spaghetti the way a properly reduced one will.