do you always do a "meat sauce" when you cook meatballs?
I do not. I only do it in this recipe. Thought it was strange myself when I first made it, but it worked and the flavor was delicious as a result of all the meats, so I left it alone.
I find the redundancy of the meats over powering.
I anticipated this to be the result the first time, but it wasn't.
It made a delicious meatball sandwich/sub whatever. I had some Rouse's muff bread which is different from the usual bread and not as large. I made a little less than half a sandwich. I brushed the cut side with olive oil in which I'd steeped some garlic and toasted just the cut side of the bread. Halfed the meatballs since they were large and added those and some sauce. Melted provolone on top. The result was a fine version. If nothing else, the meatballs with the mixture of veal, pork and beef are excellent.