Mama Maroni'S Meatballs And Sauce - cooking recipe

Ingredients

For Meatballs
1 lb ground chuck
4 ounces dried breadcrumbs
4 large eggs
4 ounces whole milk
6 ounces romano cheese, grated
3 ounces Spanish onions, grated or minced
2 ounces garlic, minced
2 ounces fresh Italian parsley
2 ounces fresh basil, chopped
salt and pepper
For Sauce
6 ounces olive oil, good quality, not extra virgin
12 garlic cloves, thinly sliced or minced
1 large Spanish onion, chopped
2 (28 ounce) cans crushed tomatoes
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup fresh basil, shredded

Preparation

Preheat oven to 350 degrees f. Mix together all meatball ingredients. If mixture seems too loose, add more breadcrumbs. (Mixture will be very moist.).
Spray a baking sheet with olive oil cooking spray.
Roll meatballs into golfball sized balls.
Bake for 35-40 minutes.
While meatballs are baking, heat olive oil over medium heat.
Saute onions until soft. Add garlic and saute until onions start to brown.
Add Tomatoes, salt and pepper. Add some red pepper flakes if desired. Simmer for about 20 minutes.
Adjust seasonings.
Stir in basil.
I like to add the meatballs to the finished sauce so that the flavors can meld.
If you are using the meatballs only for sandwiches, you can halve the sauce recipe, but if you want sauce for pasta, use full recipe.