MEATBALLS
1/2 kilo lean ground beef
1/2 cup fresh bread crumbs
1 tablespoon dried parsley
1 tablespoon grated Parmesan or romano cheese
1/4 teaspoon ground black pepper
1/2 ts salt
1 garlic clove smashed and diced
1 egg, beaten
1/8 water to soften the meat dough
-Gently roll the meatballs, don't roll too much, do not squeeze to tighten them or they will come out hard and rubbery when fried.

or check this link: https://www.youtube.com/watch?v=SPYeq31xARQ
or this : http://allrecipes.com/video/2820/meatball-nirvana/detail.aspx?ms=1&prop25=132276879&prop26=SlowCooker&prop27=2014-01-17&prop28=Tips&prop29=TextLink&me=1&eaid=4136836

SAUCE
3/4 cup diced onion
5 cloves garlic, minced
1/4 cup olive oil
2 cans (28 ounce or 800 grams) whole peeled tomatoes
2 teaspoons salt
1 teaspoon white sugar
1 bay leaf
1 (6 ounce or 170 grams) can tomato paste
3/4 teaspoon dried basil
1/2 teaspoon ground black pepper

1. In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan/romano, black pepper, garlic, and egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
-Gently roll the meatballs, don't roll too much, do not squeeze to tighten them or they will come out hard and rubbery when fried.
Fry in a seperate pan and preserve the oil.

2. In a large saucepan over medium heat, saute onion and garlic in 3 TBS of the meatballs oil, until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf, tomato paste. Cover, reduce heat to low, and simmer 25 minutes. Stir in , basil, black pepper, meatballs and simmer 10 minutes more.

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