My nonna's recipe for meatballs is as classic as they come. Note that she does not brown the meatballs but instead poaches them in the copious tomato sauce (she called it salsa di pomodoro, or sugo, but you might know it as marinara) so they are extra-tender.
Another tip: Use moderate heat when cooking the onions and garlic - burned garlic is the enemy of a good tomato sauce. Finally, fresh basil makes all the difference.
You will probably have leftover sauce, ready to store for another meal, which is a great bonus for an already outrageous recipe.
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