Grandma Rose’s Meatballs with Tomato Sauce and Pasta

1 lb. lean ground beef
1 lb. lean ground pork
2 large eggs
1 T. minced garlic
1/4 cup grated Romano cheese
1/4 cup finely chopped parsley
1 tsp. dried Italian seasoning
2 cups soft bread crumbs
1/2 cup milk
1/2 tsp. salt
1/2 tsp. ground black pepper

Mix in a bowl or mixer until well combined. Form into 1 1/2″ balls. Place on greased baking sheet or fry in 1/2″ canola oil until golden on all sides. Do not cook the meatballs through. If baking, bake at 375 degrees for 5-8 minutes until firm and lightly browned, but not cooked through. Remove from pan and add to sauce. Makes about 2 dozen meatballs.
1/4 cup olive oil
1 cup chopped onion
2 large cloves garlic, minced
pinch of red pepper flakes
two 28 oz. cans chopped Italian tomatoes in puree
1 T. dried Italian seasoning
1/2 cup red wine or beef broth
1/2 tsp. salt

Heat oil in saucepan. Saute onion until softened: add garlic; saute another minute. Add remaining ingredients. Stir; cover and simmer for 30 minutes. Add meatballs and cook for at least another 30 minutes on simmer. Taste for seasoning. Can be make a day ahead.

Serve sauce and meatballs with pasta of your choice.

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