This is my rendition of a basic recipe. I like to do it in 3 stages. I made this for company dinner (there were 4 of us), served it on linguine w/Caesar salad and garlic bread. Had enough left over for meatball subs for the two of us one night and tonight I chopped up the remaining meatballs and added 2 small cans of stewed tomatoes and served over NoYolk noodles. I did take several pictures of the outcome but the pictures look like something a two year old would do. DARN IT ALL!
1Start off with the basic onions. Heat the oil over medium heat, add the onions and cook for 10 - 15 mins then add garlic, oregano and pepperflakes. Cook for about 30 seconds and set 1/2 of the onions to the side.
2In the pot with the remaining onion mixture add tomato paste and cook for about a minute. Add wine and cook until slightly thickened then add tomatoes and water and simmer over low heat for about 60 mins. Add Parmesan and basil, add salt and a touch of sugar if you like.
3Now on to the meat balls. Preheat the over to 475. Blend milk and bread with rest of onion mixture. Add sausage, parsley, garlic, cheese and eggs. Mix beef with this mixture but not to much as you don't want tough meatballs. Roll into 2 1/2 inch balls, you should have about 16 balls. Bake until well browned, about 30 minutes or so. Put the meatballs into the sauce and simmer for about 15 mins.