Today is my first post! Dinner tonight is my favorite spaghetti and meatballs!

These are the best meatballs, and I’ve tried many different versions. The key is the amount of water that is added, it really makes them tender. This makes about 24 meatballs, you  might as well make the full recipe and freeze what's left for another day!  The meatballs are baked on parchment which makes them healthier than frying in oil and easy to clean up.
1 pound ground lean beef
½ pound ground pork
½ pound ground veal
2 large eggs
1 cup grated Pecorino Romano or Parmesan cheese
2 tbls chopped parsley
2 cloves garlic minced
2 cups fresh bread crumbs
2 cups warm water
coarse salt and pepper to taste

In a large mixing bowl combine the meat, eggs, cheese, parsley, garlic, salt and pepper and mix with your hands until well combined but don’t over mix. Mix in the bread crumbs, then add the water a little at a time and keep mixing until it's well incorporated. Form into 2 inch balls.

Line 2 rimmed sheet pans with parchment paper. Arrange the meatballs in the pans and bake at 350 for about 20 minutes or until lightly browned and cooked through. Drain on paper towels and then add to your sauce.  Serve over your favorite pasta with a side salad and some great garlic bread.

You really need to use fresh breadcrumbs. Process good quality, day old French or Italian bread in the food processor until coarse ground. Keep in a Ziploc bag in the freezer. Or in a pinch, use Panko.

Marina Sauce

Classic Marinara, it does justice to the homemade meatballs.

• 2 28oz can diced tomatoes
• 1 28oz can crushed tomatoes
• 1 medium onion diced
• 2 gloves garlic diced
• olive oil
• salt and pepper
• crushed red pepper
• Italian seasonings
• Fresh Basil (optional)

• Saute the onions and garlic in olive oil, seasoning with salt and pepper. Add tomatoes, a pinch of crushed red pepper, about 1 tsp of Italian seasonings and salt and pepper to taste. Bring to a boil, then turn the heat low and simmer for at least one hour. Taste for seasonings. If you like a smoother sauce, use an immersion blender to smooth to the desired consistency. Add chopped fresh basil just before serving.