Grandma Maroni's Meatballs and Maroni Sauce 100 Year Old Recipe

I found this recipe on the Food Network website on Throwdown with Bobby Flay. It is from Maroni Cuisine in Northport, New York. I saw the episode and was inspired to make the meatballs. Boy am I glad I did. They are so good! Truly the best meatballs I have ever eaten. http://www.foodnetwork.com/recipes/throwdown-with-bobby-flay/grandma-maronis-meatballs-100-year-old-recipe-recipe/index.html The original recipe uses ounces-I have somewhat converted it into teaspoons and cups. (Hopefully I have done it correctly, but it tastes good too with my measurements!)

• Ready In: 1 hr 15 mins
• Serves: 8-10
• Yields: 40 meatballs

Ingredients

• For Meatballs

• 1  lb  ground chuck
• 1⁄2 cup  fresh breadcrumbs (4 ounces) or 1⁄2 cup  dried breadcrumbs (4 ounces)
• 4  large eggs
• 1⁄2 cup  whole milk
• 3⁄4 cup  grated romano cheese (6 ounces)
• 1⁄3 cup  grated Spanish onion (3 ounces)
• 1⁄4 cup  finely diced fresh garlic (2 ounces)
• 1⁄4 cup  finely chopped fresh Italian parsley (2 ounces)
• 1⁄4 cup  finely chopped fresh basil leaf (2 ounces)

• For Sauce

• 6  ounces olive oil, not extra-virgin
• 12  garlic cloves, finely sliced
• 2  medium Spanish onions, finely diced
• 2 (28 ounce) cans  imported crushed tomatoes
• 1  teaspoon salt
• 1⁄2 teaspoon white pepper or 1⁄2 teaspoon black pepper
•  julienned fresh basil leaf (a large handful)

Directions

1. For the meatballs:
2. Preheat oven to 350°F Spray a baking sheet with olive oil cooking spray.
3. Mix chuck, bread crumbs, eggs, milk, Romano, onion, garlic, parsley and basil thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.
4. Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes.
5. To make the sauce:
6. In a medium saucepan over medium heat, add oil. Once heated add the finely sliced garlic and onions to the pan. Cook over medium heat until soft and slightly brown. Next add the canned crushed tomatoes, salt and pepper and stir. Allow the sauce to come to a simmer and cook for 20 minutes. Remove from the heat and add the julienned basil.
7. Simmer meatballs in sauce for about 10 minutes, and then serve over al dente pasta. YUM!