• 2 cups fresh breadcrumbs
• 1/2 cup milk
• 1 small shallot
• 1/4 cup fresh parsley leaves
• 1 pound ground sirloin beef
• 1 pound ground pork
• 2 large eggs
• 1 tablespoon garlic powder
• 1 cup freshly grated Parmigiano-Reggiano cheese
• Coarse salt and freshly ground pepper
• Olive oil
• Sauce:
• 4 cans (28 ounces) whole peeled tomatoes
• 1/2 cup olive oil
• 1/4 cup chopped fresh garlic
• 1/4 cup chopped sweet onion, preferably Vidalia
• 1/2 cup fresh basil leaves
• Coarse salt and freshly ground pepper
• 2 pounds spaghetti, cooked

1. Prepare the meatballs; Place breadcrumbs in large bowl; add milk to moisten. Set aside.
2. Combine shallot and parsley in food processor; pulse until mixture is finely chopped. Add to breadcrumb mixture along with beef, pork, eggs, garlic powder, and cheese; season with salt and pepper. Using your hands, mix until well combined but not over-mixed.
3. Lightly coat hands with olive oil; roll meat mixture into 1-inch balls. Place meatballs on a baking sheet lined with parchment paper.
4. Heat 1 inch olive oil in a large skillet over medium heat. Cook meatballs in batches; until browned on all sides, 3 to 5 minutes. Transfer meatballs to a baking sheet lined with paper towels; let drain. It may be necessary to discard oil in skillet and add more.
5. Prepare sauce; Place all ingredients into a food processor. Process until mixture is puréed. Transfer to a large saucepan. Place over medium heat and add meatballs. Cook until meatballs are heated through.
6. Bring a large covered pot of water to a boil; add salt. Add spaghetti, cover, and return to a boil. Uncover, and cook according to package instructions until al dente. Drain, and serve with meatball and sauce.

One of the few recipes my hubby will beg for.