Every cook needs a few no-fail, go-to recipes on which to rely. A good roast chicken, chocolate cake, or macaroni and cheese recipe will be used over and over again. I’ve tried meatballs many different ways; using different meats, adding onion and baking them in the oven – but I’ve settled on this recipe because they come out great every time and are real crowd-pleasers.

Meatballs in Tomato Sauce   

For sauce:

¼ Cup olive oil

One large, sweet onion, finely chopped

2-3 cloves garlic, finely chopped

2 Teaspoons dried oregano

2 29-ounce cans tomato puree

Salt & pepper

1 Teaspoons sugar (optional)

For meatballs:

1 pound meatloaf mix (ground pork, veal and beef)

1 Cup dry breadcrumbs

¾ Cup milk

1 Teaspoon dried oregano

2 eggs

½ Cup grated Parmesan or Romano cheese

Salt & pepper

¼ - ½ Cup olive oil

Prepare sauce: Sauté onion in olive oil until translucent, about five minutes, and then add garlic and oregano.  Season with salt and pepper and add tomatoes. If sauce tastes ‘tinny’ or too acidic, add sugar to balance. Simmer sauce on rear burner while meatballs are being prepared.

Prepare meatballs: Combine breadcrumbs and oregano, season generously with salt and pepper and add milk. Soak breadcrumbs until milk is absorbed. Lightly beat eggs, add to breadcrumb mixture with meat and cheese.  Using clean hands or a fork, mix everything together until well combined.  Heat olive oil in a large skillet over medium-high heat. Pinch off a small bit of meatball mixture and fry until browned, taste for seasoning.  Form meatballs into desired size and fry in olive oil, turning to brown all sides. As meatballs are browned, add to sauce.  Simmer 30 minutes or more; serve over pasta or in sub rolls.