Following is how I learned to make them form my wonderful grandmother Leonilde.
Coming home from school to her pasta and meatballs is without doubt my fondest childhood memory!
INGREDIENTS for about 20 /22 meatballs:
About 2.2lbs of meat (2/3 beef + 1/3 pork or 1/2 beef + 1/2 pork, depending on personal preference)
4 eggs
about 4 cups of soft - not crusty - bread, soaked in milk
about 2 cups of grated Parmigiano cheese (or 1/2 Parmigiano and 1/2 Pecorino, for added flavor)
about 1/2 cup of bread crumbs
about 1 tsp of sea salt
1 minced clove of garlic
some fresh chopped parsley
a pinch of nutmeg
a dash of pepper
vegetable oil for frying
Start by soaking the bread in milk for a few minutes. Then, squeeze the bread in your hands to get rid of excess milk.
In a bowl combine all the ingredients and mix well together. If the mix is too "lose", add more bread crumbs.
Make meatballs.
Heat up vegetable oil in a frying pan - enough oil so that half of each meatball is submerged.
Fry the meatballs on medium - high heat, about 6 minutes on each side. Drain them on absorbent paper.
INGREDIENTS for the sauce:
1 small onion thinly sliced
EVOO
3 28 oz cans of whole tomatoes
Salt
Start by crushing the tomatoes in a blender at the lowest speed for just a few seconds, until the tomatoes are barely crushed.
Sauté the onion in EVOO - enough oil to cover the bottom of the pan - for a few minutes until it becomes translucent. (A tall pan works best).
Add the crushed tomatoes and salt to taste.
Bring to a gentle boil for about ten minutes. Add the meatballs and let simmer for about one hour.
Use the sauce to top your favorite pasta (not egg pasta, though), cooked al dente!
