Here’s my recipe, which I adapted from my mother-in-law. Don’t tell her but Tony says I make them better than her and she’s from Napoli Italia!
1 lb ground beef
3 Italian sausages, sweet and hot
2 cloves garlic, finely chopped
1/3 to 1/2 cup breadcrumbs
1/4th of an onion, chopped
1/3 cup Parmesan cheese, grated
Fresh parsley, chopped
Salt and Pepper to season
Red Sauce (see below)
Mix all of the ingredients in a large bowl.
Form into large meatballs (or small when preparing for a large dinner group).
Place the meatballs onto baking pans that have been lightly sprayed with pam.
Brown in the oven (pre-heated to 400 degrees) for about 10-12 minutes. This allows the meatballs to obtain that nice brown crispy texture and to remove excess fat.
Drain on papertowels; add the meatballs to the sauce and cook 2-3 hours on low heat.
1-2 cloves garlic, chopped
2 T. olive oil
Dash hot pepper flakes
2 12-oz cans of crushed tomatoes
1/4 c. dry red wine - use any good wine.
In a large pot, saute the garlic in the oil but don't let it burn. Add the pepper flakes and then the crushed tomatoes.
Simmer on low for 2-3 hours, adding the basil the last 15 minutes of cooking.
The longer this sauce cooks, the better!
You can use this sauce when making lasagna, manicotti, eggplant parmesan, and for topping pizza.
If I'm making this for a dinner party, I'll transfer to a large crockpot and keep on low heat before serving.