Prepare Vegetables

1. Place all the veggies in a food processor and pulse until quite fine
2. Put thyme, rosemary & sage in a piece of cheesecloth and tie to make an herb bouquet
3. Place olive oil, veggies, salt, chili flakes and herb bouquet in a pot over medium heat, sweat for 10 minutes, stirring as necessary. Try not to brown the veggies
4. Deglaze pan with white wine. Be sure to try the wine before using it just to make sure it’s good. Cook until wine has almost completely evaporated, remove bouquet and let cool

Mix Breadcrumbs

1. Mix 1 cup breadcrumbs, finely ground with about ¾ cups milk (just enough to wet the crumbs) with your hands until all the crumbs are somewhat moist
2. Set aside

Make Meatballs & Serve

1. In a big bowl or mixer with the paddle attachment on, combine meat, veggie mix, breadcrumbs and the rest of the ingredients on low setting.  Or mix with your hands until well incorporated. Try not to over-mix or it will make your meatballs heavy
2. Roll into whatever size you like (Chef Maxwell makes them nice & big, about the size of a tennis ball).  Roast them at 475 degrees for 7-8 minutes, then finish them in marinara sauce for an additional 10 minutes. Or you can also skip the roasting and cook them for hours in the sauce itself
3. Serve with your favorite pasta, grated Parmesan, a sprinkle of chopped parsley and olive oil

Buon Appetito!