[Gettingoutofdodge]

Chopmeat - amount up to you
1 egg per pound
Breadcrumbs, 1/2 cup per pound of meat
Chopped Fresh Garlic, I like a lot so use to taste.
Grated Parmesan cheese, good Parmesan, not box kind.
1/2 cup per pound or more. You can also use Romano cheese but I prefer Parmesan.

Make into balls, fry in olive oil until brown, turn over and fry other side. Do not over fry because they will finish cooking in sauce. Then add to pot with sauce. Add garlic and some oil (a few tablespoons) from the fried meatballs to the sauce. You can also fry sausage and add to sauce.
Olive oil is hot enough when you drop a piece of garlic in it and it rises to the top. I put a small meatball in the batch so I can taste it. I do a lot of this by eye but have tried to make measurements out of what I add.

Sauce
2-3 cans tomatoes or more if you making a bigger batch. I use Italian tomatoes and mix Purée with crushed and if in the mood, I blender a can of plum tomatoes.
1 or 2 cans of Contidena tomato paste
Add a bay leaf or two, sprinkle top with basil or add fresh basil.
Start cooking sauce on medium before frying meatballs. Then raise the temp. This stops the meatballs from falling apart. Add the meat, when the sauce comes to a slight boil lower it to a temperature where it will cook slowly. Cook about 1 to 2 hours stirring gently and frequently so the sauce doesn’t burn on the bottom. After cooking,
I skim the oil off the top. You will see the sauce change color and consistency and that’s when it’s done. I usually eat a meatball in the process.
If the sauce is a bit bitter, I add some Parmesan cheese, not sugar to it.
I don’t add salt to the meatballs because the cheese is salty.