In a mixer or by hand mix all ingredients until well blended. Dip hands in ice water before shaping into round balls.
Spray an oven-roasting pan with grease spray.
Use an ice cream and scoop up meatballs; roll by hand until they are shaped round. Do not over handle as to not over warm up meat. Repeat until all meat is used up. Do not over crowd meatballs to make it easier to move them while baking.
Refrigerate meatballs for at least 30 minutes to chill. Prepare Tomato Sauce below.
Pre heat a large heavy gauge sauté pan to high heat, or if making a large quantity of meatballs brown in a hot oven at 425 degrees F.
Roast meatballs for five minutes in oven or on stovetop just until they begin to brown. If roasting gently shake pan to move meatballs to turn over, or use a spatula for meatballs if browning in sauté pan. Continue cooking for a few additional minutes (or less if mini) or until meatballs are brown on the outside. Meatballs will not be fully cooked and will continue to cook in tomato sauce.
Remove meatballs with a spatula and add to gently simmering sauce and continue cooking for 20-30 minutes.
For the Tomato Sauce:
2 Tablespoons Olive Oil
1/2 cup minced sweet onion
6 cloves garlic, minced
2 (28 ounce) cans crushed San Marzano Tomatoes
2 (6.5 ounce) cans tomato sauce
1 Tablespoon dried basil leaves
1/2 teaspoon oregano
Fresh ground black pepper
2 Tablespoons each fresh chopped parsley and basil
In a large saucepot sauté add olive oil, onion, and garlic over medium heat until light brown. Stir in crushed tomatoes and tomato sauce. Season with dried basil, oregano, Italian seasoning, pepper, and half of the parsley. Simmer, covered, for about 10 minutes, stirring occasionally. Add cooked browned meatballs and top with fresh chopped parsley and basil before serving.
