{Grandma Maroni's Meatballs & Sauce}

I saw this recipe on Bobby Flay's "Throwdown" and have been craving these ever since. The results? Very good. Lots of flavor in the meatballs {which Hubs loves} and a very simple sauce that tasted like fresh tomatoes {which I love}. It calls for a lot of fresh ingredients and they make all the difference.
I will definitely make these again.

Grandma Maroni's Meatballs and Sauce

What You'll Need: 
Meatballs
1 lb ground chuck
4 oz {1/2 c}dried bread crumbs
4 large eggs
4 oz {1/2 c}whole milk
6 oz {3/4 c}grated Romano cheese
3 oz {1/3 c} grated spanish onion
2 oz {1/4 c} finely diced garlic
2 oz {1/4 c} finely chopped fresh parsley
2 oz {1/4 c} finely chopped fresh basil

Preheat your oven to 350. Spray baking sheet with olive oil. Mix all ingredients together. Roll into golf ball sized meatballs and place on baking sheet. {My mixture was a bit runny but they held their shape just fine. Next time I'd add a little more chuck.}Bake 35-40 mins.

Sauce:
6 oz {3/4 c} of good, non extra virgin, olive oil
12 cloves of garlic finely sliced
1 large spanish onion finely grated
2 - 28 oz cans of imported crushed tomatoes
1 tsp salt
1/2 tsp pepper
1 lg handful of julienned basil

Heat oil on medium in a saucepan. Add garlic and onions and heat until soft and slightly brown {took me 10-15 mins}. Add tomato, salt and pepper and stir. Bring to a simmer and cook for 20 minutes. Remove from heat, add basil, and serve.