These meatballs melt in your mouth! The sauce is similar to some we had in Italy, not overly spiced as we Americans tend to do. The meatballs cook in the sauce, so no frying! Try this combination - I think you'll fall in love with it, we did at our house!
The recipe is from Bon Appetit magazine and Molly Wizenberg, author of A Homemade Life.
2 (28-oz.) cans whole peeled tomatoes in juice, drained, reserve juice and finely chop tomatoes
1 stick unsalted butter
2 medium onions, peeled, cut in half through root end
1/2 teaspoon salt
1 tablespoon sugar (my addition, homage to my Southern roots!)
Combine tomatoes with juice, butter, onion,salt and sugar in a large wide pot. Bring to simmer over medium high heat. Reduce heat and simmer, uncovered, for 45 minutes, stirring occasionally.
Using immersion blender, process sauce briefly to break up large pieces of tomatoes (texture should be even, but not completely smooth). Season sauce with salt and pepper to taste. Add a few flakes crushed red pepper, if you like it hot. Remove from heat and set aside.
1 cup fresh breadcrumbs
1/3 cup milk
8 ounces ground pork
8 ounces ground chuck or round
1 cup freshly ground (not grated) Parmesan cheese
1/3 cup Italian flat leaf parsley
1 teaspoon salt
1/4 teaspoon ground pepper
2 large garlic cloves, pressed
Combine breadcrumbs and milk in small bowl; stir until breadcrumbs are evenly moistened. Let stand for 10 minutes.
Place beef and port in a large bowl and break up into small chunks. Add 1 cup Parmesan cheese, parsley, salt,and pepper.
Whisk eggs to blend in a small bowl; stir in garlic. Add to meat mixture.
Using hands, squeeze milk from breadcrumbs, reserving milk. ( I had none!) Using hands, QUICKLY and GENTLY mix meat mixture just until all ingredients are evenly combined (do NOT over mix!!) Chill mixture at least 15 minutes and up to 1 hour.
Moisten hands with some of reserved milk from breadcrumbs (or cold water), then roll mixture between palms of hands into golf-ball size balls. Arrange meatballs in single layer in sauce. Bring to simmer. Reduce heat to medium-low, cover, and simmer until meatballs are cooked through, 15 or 20 minutes.
Cook 1 pound spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain.
Using slotted spoon, transfer meatballs to platter. Add pasta to sauce in pot and toss to coat. Divide pasta among 6 plates. Top each serving with meatballs. Sprinkle with freshly grated Parmesan cheese.