Mix the beef, veal and pork in a mixing bowl prior to adding the rest of the ingredients. 
Hydrate the fresh breadcrumbs with the whole milk, then combine all the ingredients in a large bowl, and mix well with your hands. Make sure all ingredients are incorporated and blended well. 
Season the mixture with ground fresh pepper to your taste (I prefer about a TB. of fresh ground pepper).
Next, form the mixture into small round balls (I prefer to use a medium ice cream scoop for consistency). 
You can then fry the meatballs in olive oil in a medium/large non stick skillet, or boil them in 2 quarts of simmering chicken stock until the meatballs float to the top (they're done when they float to the top). 
When done place the meatballs in simmering tomato sauce to finish cooking, and to impart their flavor to the simmering sauce.

20-25 Meatballs
10-12 Pieces of Italian sausage cut in half, and either fried in olive oil or baked in the oven until almost done before adding to the sauce. 

Sauté the onions until translucent, add the garlic red pepper flakes, oregano, anchovy filets and tomato paste, and continue sautéing for a couple of minutes. 
Add the 7-8 cans of tomatoes that have been crushed by hand, and taste for seasoning. 
Season with salt and pepper to your taste, and let the sauce simmer over the lowest heat setting for 4-5 hours, stirring the sauce every 1/2 hour to prevent the sauce from sticking. Once all of the ingredients have been added, add the meatballs and sausage (any pre-made Italian sausage will do, I prefer New York style Italian Sausage), and let the meat impart their flavor to the sauce as it simmers. Be patient, a long, slow simmer is how you get a great sauce.