b'Meatballs with Tomato SauceDANNY BORTNICKMakes 12 servings2 pounds ground beef1 pound ground pork1 pound ground veal5 ounces ground bacon1 tablespoon ground fresh garlic 3 tablespoons meatball spice (See accompanying recipe.)2 tablespoons salt 1V cups bread crumbs 4 eggsV cup heavy cream1 quart tomato sauce 12 basil leaves, for garnishParmesan, shaved, for garnishFOR THE MEATBALL SPICE (yields 3 cups):X cup fennel seeds W cup coriander seeds 2 tablespoons cumin seeds W cup black peppercorns1 teaspoon red pepper flakes 1 tablespoon sweet paprika 1 teaspoon chili powder 2 tablespoons dried oregano 1W cups kosher salt 2 tablespoons C&H or Domino sugar Combine all 4 ground meats with the garlic, meatball spice (preparation follows), salt, bread crumbs, eggs and heavy cream. Form into 2-ounce balls.Sear the meatballs, browning evenly on all sides. Warm the tomato sauce with the meatballs. TO PREPARE THE MEATBALL SPICE:Toast the fennel, coriander, cumin and peppercorns until perfumed. Add the rest of the spices and the sugar, and grind in a coffee grinder until medium-coarse. Store in an airtight container. TO SERVE:Serve 4 meatballs per person, with 4 ounces of sauce over the top. Garnish with basil leaves and shaved Parmesan.15'