Thoughts

Classic spaghetti and Meatballs. My usually pasta sauce is made in a slow cooker with broken up ground beef and a thicker red tomato sauce. I'm not a big fan of the larger meatballs so when I make this recipe again I'll make a few more of the smaller ones 3/4" to 1" in diameter. The supermarket that I frequent also does not sell ground veal so I ended up using a 50/50 mix of beef and pork. Worked and tasted great.

Marinara Sauce

2 lbs (900g) fresh ripe tomatoes OR 2 cups (480g) canned diced tomatoes with juice
5 tbsp butter
1 onion cut in half
pinch salt

Prepare fresh tomatoes:
Blanche - 
Freeze - 
Mill - 

Place prepped fresh tomatoes or canned tomatoes in a saucepan with butter, onion, and salt. Cook uncovered at a slow but steady simmer for 45 minutes or until thick. Occasionally stir and mash up large pieces of tomato. Taste and correct for salt, discard the onion.

Meatballs

1 lb (450g) lean ground beef
8 oz (225g) ground veal
8 oz (225g) ground pork
2 eggs
1 cup grated Pecorino Romano cheese
1 1/2 tbsp chopped fresh parsley
1/2 small clove garlic
2 cups fresh bread crumbs
2 cups lukewarm water
1 cup olive oil
Salt & Pepper

Combine beef, veal, and pork in a large bowl. Add eggs, cheese, parsley, garlic, salt, and pepper. Blend together. Mix bread crumbs into mixture and slowly add water 1 cup at a time until mixture is moist.

Heat oil in a large pan and fry meatballs in batches, top and bottom. Remove from pan and drain. Heat marinara sauce to simmering and place meatballs in to cook for 15 minutes. 

If using store bought bread crumbs instead of homemade, use 1 cup only and cut back on water.