1mix together all ingredients under the Meatball heading, careful not to overwork the meat, and roll into two to three inch meatballs. Heat olive oil over medium heat and brown meatballs on all sides in batches. remove to paper towel lined plate to drain
2Add a bit more oil to bottom of your pan to loosen the brown bits from your meatballs, add diced onion and garlic and saute until softened, add tomatoes (I dice mine slightly while they are still in the can) red pepper flakes, chopped parsley, bay leaf and chicken stock and torn or chiffinade basil.
3Once sauce has come to a simmer add meatballs back to pan and reduce heat to medium/low and allow them to simmer for about one hour until the center is no longer pink.
4I serve these many different ways, with pasta or a on a toasted garlic butter hoagie roll (to a white or wheat firm hoagie roll spread garlic butter [one stick softened butter, garlic powder and salt to taste mixed well] inside top and bottom and bake in a 350 degree oven until golden)