Recipe Meatballs:

Since yall is on a meatball kick today.thought I might as well share this one. This is by far the best meatballs I ever ate. The recipe came from a januine Roman Catholic Eyetalian Lady from NYC. Who ran a Deli and BBQ joint in TX. Her name is Annie Mooney of course. Since closed but did manage to pilfer her recipe afore she departed. As I recall it went something like this:

"Annie Mooney's Noo Yawk Eyetalian Meatballs"

1 lb. lean ground beef
1 lb. bulk Italian sausage
10-12 cloves fresh minced garlic or more (is impossible to get too much)
1 cup Progresso brand Eyetalian breadcrumbs..soaked in water
2 eggs
1 t. oregeno
1/2 cup fresh grated Parmesiam cheese
1 t. salt (watch out for the salt in the sausage)
1 t. black pepper
3 16 oz. cans tomato sauce (use three different brands of sauce)
2 T. red wine or 2 t. sugar

Soak the bread crumbs in water for about 15 mins then drain and squeeze out some of the water...still want it pretty moist. Mix up everything except
the sauce and the wine. Form into meatballs about 1 inch diameter. Add the
wine to the sauce and bring to a simmer in a non-reactive pan. Add the
meatballs, cover and simmer with a lid till done..about an hour. Check occasionally and if you get any grease floating on top of the sauce..dip it out with a spoon.

She served them as a sandwich on hoagy rolls..with meatballs down the middle covered with sauce. Fresh grated Mozzarella (sic) on top. Toasted up in the oven just a little. Bunch of napkins on the side. The reason for the three different brands of sauce was because she say one brand was too sweet..the other too salty etc. If you mix em up it supposed to give a more well balanced flavor profile. If you dont have any wine sub out a t. or two of sugar. She claimed the wine or sugar cut the acid..but I don't see how since wine is acidic it can cut much acid. Just repeating it as it was told and it do seem to work.