Instructions

1. Mix together the beef, pork, and lamb.
2. In a small food processor or chopper, blend the onions, garlic, salt, pepper, paprika and rosemary until it’s a fine paste.
3. Knead thoroughly into the meat, then stir in the eggs and flour. At this point the meat mixture can be refrigerated for up to 24 hours.
4. Scoop the meat with a tablespoon or melon baller, and roll the meat into 1-inch balls.
5. Place on two large baking sheets. (You’ll have about 60-70 meatballs.)
6. Heat oven to broil. Cook the meatballs on baking sheets for 20 minutes or until brown on top and just slightly pink in the middle. Turn once while broiling.
7. Meanwhile, heat a large deep skillet or Dutch oven over medium high heat. Add the olive oil and minced garlic. Cook the garlic until golden and fragrant — about 5 minutes.
8. Stir in the tomatoes, crushing them with a spoon or your hands as you add them. Add the bay leaf and balsamic vinegar and bring the sauce to a simmer.
9. Cook until slightly reduced and then taste and add sugar, salt, and pepper to taste.
10. Add the cooked meatballs and simmer on low until ready to serve.  Serve on top of cooked pasta.

I only added about 12 meatballs and placed the rest in a ziplock bag and froze.