Step 1

In a very large pot, heat olive oil on medium heat. Add diced onion and cook until translucent. If you are using sausage and/or pork in your sauce, you will also brown these at this point with the onion. Stir in minced garlic, cooking just until fragrant.

Step 2

Turn heat down to medium-low and add all 4 cans of crushed tomatoes, stirring well. Stir in all spices. Allow mixture to become very hot, but not boiling.

Step 3

Turn heat to low and simmer for 45 minutes-2 hours. The longer you simmer the better the flavor, but you need at least a minimum or 45 minutes. Be sure to stir frequently to ensure the bottom of the sauce will not stick and burn.

Step 4

Preheat oven to 400˚F. Line a large rimmed baking sheet with foil and grease well with cooking spray. Set aside.

Step 5

In a large bowl, add ground meats, egg yolks, grated cheese and all spices.

Step 6

In a separate bowl, stir breadcrumbs and 1/2 cup milk. Add to meat mixture along with the second 1/2 cup of milk and mix until evenly distributed and fully incorporated. Add more milk as needed to create a wet and soft texture. You do not want the mixture to be sopping wet, but wet enough to create soft and tender meatballs.

Step 7

Using a cookie scoop or a spoon, portion out 1-2 tbs of meat and roll into balls. Place on prepared baking sheet 1 inch apart.

Step 8

Bake for about 20 minutes, flipping them halfway through to brown both sides. Turn oven to broil and broil for 3-5 minutes, if needed. If you are finishing them off in the sauce, you just want to sear the outside. They do not need to be fully cooked in the center. If you are serving them without sauce, cook them a little longer so they are cooked all the way through!

Step 9

FOR FRYING: Portion out meatballs as directed above and fry in a thin layer of olive oil on both sides until browned evenly. Again, you don't want to fully cook them in the center if you are finishing them off in the sauce. If you are serving them without sauce, be sure to cook them all the way through!

Step 10

Add meatballs to simmering sauce and simmer for 45 minutes - 2 hours, until soft, fork-tender, and cooked through. Internal temperature of meatballs should read 160˚F. Be sure to stir frequently, scraping the bottom of the pot, so the bottom of the sauce does not burn.