Difficulty: Moderate
Cook time: 45 minutes 
Preparation time: 30 minutes

• 1. Combine the beef, pork, veal, and Parmesan in a large bowl. Add the onion, garlic, and parsley to a food processor and run till finely chopped, 15-20 seconds. Add the eggs and continue processing till combined. Add egg mixture to the meat mixture in the bowl, with the breadcrumbs, crushed red pepper, oregano, and salt. Mix well. Shape into 1½-inch meatballs. 
• 2. Place a large sauté pan or Dutch oven over medium-high heat and coat the bottom with olive oil. Working in batches, fry the meatballs on one side till golden brown and crispy, about 5 minutes. Turn and continue frying till all sides are browned. Remove and drain on a paper towel-lined plate while cooking the remaining meatballs. Once all are cooked, add the pasta sauce, and bring to a simmer. Add all the meatballs and cook, covered, for 30 minutes.
• 3. While the sauce cooks, bring a large pot of generously salted water to a boil. Add the pasta and cook for 1 minute less than the package instructions. Reserve a cup of pasta water before draining (add pasta water to the empty sauce jar and swirl so not to waste any of the deliciousness).
• 4. Using a slotted spoon, remove the meatballs from the sauce to a serving bowl. Loosen the sauce with some of the reserved water, then add the pasta. Increase the heat to medium-high and, stirring regularly, cook the pasta to al dente. Serve with grated Parmesan and the meatballs.