Grandma Maroni's Meatballs

• olive oil or nonstick cooking spray
• 1 lb ground chuck
• 1 12 cups finely grated pecorino romano cheese
• 1 12 cups fresh breadcrumbs
• 3 large eggs
• 14 cup milk
• 12 cup minced fresh flat-leaf parsley
• 14 cup chopped fresh basil
• 12 small onion, grated
• 3 tablespoons minced garlic
• coarse salt
• 1 lb spaghetti
• 1 (16 ounce) jar Paul Newman's spaghetti sauce

1. Preheat oven to 350 degrees.
2. Lightly coat a baking sheet with olive oil or nonstick cooking spray; set aside.
3. In a large bowl, mix together beef, cheese, 1 cup breadcrumbs, eggs, milk, herbs, onion, and garlic; season with salt.
4. If mixture seems too loose, mix in remaining 1/2 cup breadcrumbs as necessary.
5. Roll meat mixture into 2 1/2-ounce balls; transfer to prepared baking sheet.
6. Transfer to oven and bake until beef is cooked through and lightly browned, 25 to 30 minutes.
7. Meanwhile, bring a large pot of water to a boil over high heat.
8. Generously salt water and return to a boil.
9. Add spaghetti and cook until al dente, according to package directions; Drain.
10. Heat sauce in a medium saucepan over medium heat.
11. Transfer meatballs to sauce and cook for at least 15 minutes.
12. Transfer meat balls and 1 cup of sauce to a bowl and set aside.
13. Remove remaining sauce from heat.
14. Stir in basil and add drained spaghetti; toss to combine.
15. Transfer spaghetti to a large serving platter; top with meatballs and reserved sauce.
16. Serve immediately, sprinkled with cheese.
17. *You might try this recipe #30903 - Easy Marinara Sauce that I found EASY and Delicious - instead of a bottled sauce to serve up your meatballs.

olive oil, ground chuck, pecorino romano cheese, fresh breadcrumbs, eggs, milk, parsley, fresh basil, onion, garlic, salt

Taken from www.food.com/recipe/grandma-maronis-meatballs-425064 (may not work)