I haven't tried these yet,but I'm going to post it because it has an interesting story. In the 1960's there was a well-known sandwich shop in New York. Their meatball sandwiches were legendary,however the owner retired in 1967,and the shop closed. The owner continued to make the meatballs for family until she passed away, refusing to give anyone the recipe. Years later,the hand written recipe was found hidden at the bottom of her hope chest, along with a note saying "You finally found it!". Don't know if the story is true or if the meatballs live up to their reputation - but we'll see!
1Combine ground beef, bread crumbs, Romano cheese, eggs, 2 of the minced garlic cloves, milk and 1/4 cup chopped basil. Shape into 16 meatballs.
2In non-stick skillet heat 1 tablespoon oil over medium heat. Add half of meatballs; cook, turning once, until browned, about 3 minutes each side. Just brown them, they will finish cooking in the sauce. Remove from pan; repeat with remaining oil and meatballs.
3To skillet add garlic. Saute until lightly browned, about 1 minute. Stir in tomato paste. Fill paste can halfway with water; stir into mixture.
4In pot over medium heat combine crushed tomatoes and paste mixture. Stir in sugar and the remaining 1/3 cup of basil. Bring to a simmer; add meatballs. Partially cover; cook until meatballs are no longer pink inside, about 45 minutes. Serve with spaghetti or as a meatball sandwich on crusty bread. Hope you enjoy!