1. Use a large enough pot to hold the marinara sauce and the meatballs. We're browning the meatballs in the pot first and cooking the sauce in the same pot after for extra flavor.
2. Gently combine all meatball ingredients, (except the oil), in a large bowl, don't overwork the meat, we want tender meatballs.
   
3. Roll into 1+1/2 inch balls
   
4. Heat the oil in a large sauce pan or dutch oven over medium heat.
   
5. Give each meatball a final roll and add them to the pot.
6. Brown them in batches, for a few minutes on each side. They won't be cooked all the way through.
7. Remove and set aside until the sauce is prepared, then simmer them in the sauce for 45 minutes.
8. Use the same saucepan as you used to brown the meatballs. Heat 2 tablespoons of olive oil over medium heat. Add the onions and saute until they're softened, about 5 minutes.
9. Add the garlic and heat for 1-2 minutes.
10. Add the crushed tomatoes.
11. Add the bay leaf, parsley, red pepper flakes, salt, and pepper.
12. Bring the sauce to a gentle boil, then reduce the heat back down to a light simmer.
13. Add the meatballs and toss them with the sauce.
14. Note: Use an immersion blender right in the pot if you prefer to smooth out the tomatoes more. (This can also be done in a regular blender.)
15. Cover the pot and simmer for 45 minutes.
16. Remove the bay leaf and parsley prior to serving. Stir in the basil. Serve, and enjoy!
17. Note: You can use equal parts ground pork & beef if you prefer that over using veal.*

Ingredients (Meatballs)

• 1/2 pound ground beef
  
• 1/2 pound ground pork* (See Note Above)
• 1/2 pound ground veal* (See Note Above)
• 2 large eggs, lightly beaten
• 1/4 cup Parmesan cheese, grated into a powder
• 4 cloves garlic, finely diced
• 1/4 cup Italian breadcrumbs, preferably homemade
• 1/4 cup parsley, finely chopped
• Salt and freshly ground pepper
• 2 tablespoons olive oil

Ingredients (Sauce)

• 2 tablespoons olive oil
  
• 1 Spanish onion, finely chopped
  
• 4 cloves garlic, finely chopped and sauteed
• 56 oz. crushed tomatoes
• 1 bay leaf
• 1 bunch parsley
• 1 pinch of red pepper flakes
• Salt and freshly ground pepper, to taste
• 6 basil leaves, sliced into strips

1. Combine beef and evaporated milk and flatten on wax paper into 9 flat patties.
   

2. Spoon the stuffing mix on the patties and then roll into balls.
3. Combine soup, Worcestershire sauce and ketchup and heat to boiling; then pour over balls.
4. Bake in 350° oven for 45 minutes.

Ingredients

• 1 pound ground beef
• 1/2 cup evaporated milk
• 1 cup stuffing mix
• 1 can mushroom soup
• 2 tsp Worcestershire sauce
• 1 tbsp ketchup