This recipe for D'Amico's award-winning meatballs makes 40 meatballs about 3 oz each, and allows 2 per serving. It is recommend you make the Nephew’s Suga Sauce on the same day, with the quantities balancing out almost perfect for freezing part of it. See NOTES at bottom of this recipe.
Mix together by hand the first 10 ingredients in large bowl. Add milk and eggs and mix again by hand. Using a small scale or a good imagination, roll meatballs to about 3-ounces each or less. Spray a flat pan or cookie sheet with vegetable spray and place meatballs on the pan so as to mot touch. Bake at 350 degrees until slightly brown. Add to the sauce in the last 3 hours of cooking.
If not making sauce at the same time, freeze the meatballs, remembering they need about 3 hours of cooking in the sauce before they are served.
At mealtime, prepare 3-4 ounces of spaghetti or other pasta per person. Boil water in a large pot, adding a touch of salt and olive oil. Add pasta and cooking until done and drain. Pour sauce over and serve.
NOTES - If you prefer to cut the recipe in half, fine, and you could do the same with the sauce, unless you prefer to place extra plain sauce for other recipes. Another option would be to make The Old Uncle's Italian Red Sauce (96 oz), and this would give you 16 servings. With a half recipe of the meatballs, 10 servings, it would produce just 3 cartons of plain sauce extra if you use the 2 servings per carton suggested.
Heat olive oil in large stock pot on medium-low heat. Add chopped onion and minced garlic. Saute until translucent. Add tomato paste, herbs, peppers and salt. Saute for 3-4 minutes, stirring continuously. Add tomato sauce, crushed tomatoes and red wine. Stir to incorporate all ingredients. Reduce heat to low and simmer, uncovered, for 1 1/2 hours, stirring occasionally. Serve over any pasta, in lasagna, or freeze for future use.