These meatballs are a combination of 1lb. lean ground beef and 1lb. of Italian sausage, eight slices if bread cubed and soaked in milk, 1 egg, 1/2 cup minced onion, 2 tablespoons minced garlic, 1/4 teaspoon dried basil, salt and black pepper to taste. Loosely roll into meatballs and bake at 400 degrees for 30 minutes. Drain on a paper towel lined platter. This way all that grease goes in the garbage instead of your sauce.
Once the onion begins to soften, add in 2 tablespoons minced garlic and two tablespoons sliced basil.
Saute the veggies for about 2 minutes.
Add in two 5 ounce cans of tomato paste and hang on to the cans for a few minutes. Stir and cook down for about 30 minutes. Depending on the type of pot you're using, you want to make sure the tomato paste doesn't stick and burn.
Once the tomato paste has cooked down, add fill each can twice with water and slowly stir the water into the sauce and thoroughly combine.
Add two bay leafs and 2 teaspoons of oregano.
Sink the meat balls into the the sauce.
Serve over cooked spaghetti topped with freshly grated Parmesan cheese. Add in some garlic bread and a nice green salad and you will be amazed at the results.