In a mixing bowl combine first six meatball ingredients and mix with hands until well-blended. In a separate bowl combine last three ingredients, beat well, and add to hamburger mixture. Mix well and then form small meatballs in a single layer of a large baking dish. When done, add meatballs to simmering sauce and scrape excess fat into sauce. Simmer sauce for at least two hours, or all day if possible.
Recipe works well in a crock pot.
This recipe was given to me by my friend Toni DeAmbra when she visited me and wanted to cook a meal. It's her family's recipe. The original recipe called for all dried seasonings, but I like using fresh basil and oregano since I have them. She also used parmesan cheese from a can, which is easier, but I like to use shredded asiago or real parmesan or romano. Something possessed me to put some of my favorite recipes on my web site back in 1995.