ON TOP OF SPAGHETTI

From time to time I'll try someone's recipe for meatballs, but I always return to the tried and true. While my mom fried hers--or sometimes browned them in the oven--I prefer to place mine in the sauce raw and let them soak up that delicious sauce as they cook. This recipe makes about 2 dozen meatballs so, should you have any left over, freeze them right in the sauce (as these were) to enjoy an easy night in the kitchen.

1 lb 85% lean ground beef
1 lb ground pork
1 small onion, finely chopped
1 clove garlic, finely minced
5 eggs, lightly beaten
1 1/4 cups bread crumbs
1/4 cup chopped parsley
1 cup freshly ground Pecorino Romano (I find Parmigiano too salty)
salt and pepper to taste

Place ingredients in a large bowl and use your hands to mix well. With dampened hands, roll the mixture into uniformly-sized meatballs. (I love tiny meatballs in my baked pasta, but it is labor intensive.) Place the meatballs into simmering tomato sauce and cook for at least 1 hour on low heat.
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TASTE NOTES
I'm setting aside all modesty. What can I say other than I think these are the tastiest meatballs on the planet. You'll just have to try them and decide for yourself, but I'd be very surprised if you didn't like them.