1 lb. ground round
1 lb. ground pork
1 lb. ground veal
1 lg. yellow onion, sliced
6 slices white bread, not crust
1 c. milk
1/2 c. white wine
2 c. flour
Salt, pepper, basil and oregano
Oil - butter (see directions)
3 eggs, separated
8 lg. potatoes, peeled and quartered

Mix the 3 meats together in a large bowl or have your butcher grind then mix together. Saute the onions in butter until brown. Add the spices. Remove from heat. While sauteing, soak the bread in the milk. Now for the fun part, add the onions, bread and egg yolks to the meat mixture and work together until well blended. Wash your hands and beat the 3 egg whites until stiff. Fold into meat mixture. Add wine and fold into meat mixture.

Form small meat balls and roll heavily in flour. Fry in skillet with plenty of oil until brown but not completely cooked.

In large pot put leftover oil from the skillet and add a water-flour mixture to cover about 2 inches of the bottom of the pot. (About 2 tablespoons of flour or so, it's a judgment based on experience with thick sauce. - Edit.)

Add the potatoes, then the meat balls on top. Cover and simmer for 1 1/2 hours until potatoes are soft and sauce is thickened.