Have you ever wondered how people make tender, juicy, perfectly round meatballs while yours are hard, dried out and flat on one side? Well the secret is in the technique more than the recipe, but both are here for you! Make a batch of these for double duty and have on top of spaghetti the first day, then slap them onto a hoagie roll for a great meatball sub on day 2.
First prepare your fresh bread crumbs. Chunk up your fresh white bread and pulse in food processor for a few seconds until it looks like crumbs. If you don't have a food processor, finely diced will be fine. Put that into a mixing bowl and do your onion the same way, or grate over the bowl. Add everything else except the meats and sauce. Mix everything together well. It will look like a nasty, gloopy mess. Keep your meats in the fridge until right before you use them so they stay really cold. Crumble your burger on top of the gloop, and then crumble the pork on top of that. FOLD the gloop into the meats, until it is completely mixed and forms a large ball like meatloaf. Do not overwork the meat, that will make your meatballs tough. Using an ice cream scoop, scoop out a level ball and then put into your hand. Do not roll around and overwork the ball; lightly toss the ball back and forth between hands to round out. Repeat until all balls are done, you should come out with 16 of them. Place on cookie sheet as you make them. In the meantime, get a large pot of salted water boiling to a heavy boil. Lower heat down to a gently rolling boil. GENTLY place half of the balls into the boiling water, making sure not to drop any on top of each other. Stay there and watch them, it should take around 5 minutes for them to cook, and when they're done they will float. At first you think nothing is happening and then you will see it wiggle and then pop up to the top. Don't wait for all of them to be done, remove them one at a time as they cook. Drain on paper towels. Bring water back to a boil and repeat with next half of meatballs. When they're all done, place half a jar of pasta sauce in the bottom of a crockpot, add all the meatballs and cover with remaining jars of sauce. Cook on Low for 2-3 hours, or you can put into a lasagna pan and bake at 400* for an hour. Can be served over spaghetti or on a hoagie roll with cheese