1 28ouncecan fire roasted crushed tomatoesI use Muir Glen
kosher salt and pepper to taste
Preheat oven to 425 degrees and line a large baking sheet with foil. (for easy clean up!)
Using your hands, lightly mix the beef, veal and sausage. Set aside.
In a blender, add the onion and garlic. Blend until pureed.
Add the onion mixture, stock, fish sauce, panko, parmesan, parsley, salt, pepper and egg to the meat mixture and, using clean hands, mix the ingredients together until well combined. Shape the mixture into balls approximately the size of a golf ball and place on the baking sheet being sure they are not touching. Bake the meatballs in the oven for 25-30 minutes or until done.
While the meatballs are baking, heat the olive oil in a large dutch oven or stock pot over med-high heat. Add the onions to the oil and cook until softened. Add the garlic and cook for one minute. Stir in the oregano and then add the wine. Cook until reduced by half and then add the sugar, fish sauce, tomato puree and crushed tomatoes. Stir the mixture until well combined and then add the salt and pepper. Turn the heat to low and cover. Simmer for 10-15 minutes.
Transfer the meatballs to the sauce and allow to simmer for an additional 5-10 minutes or until ready to serve.
Note: The meatballs and marinara can both be made in advance and stored in separate containers. You can refrigerate for 24 hours or freeze for up to 2 months.