I can’t disclose the Mafia approval, but you get the idea! 🙂  Look at the recipe for both meatballs and “gravy”, there are NO measurements. The meatballs are from the Grandma of a great friend in LA. Old school New York Italians but Grandma Maria’s meatballs are from Sicily! The gravy is an old family recipe passed down from my grandpa. I altered it a bit.  Make your own adjustments.  I will walk you thru with pictures.

Start your gravy first with Sweat 1 large yellow onion and add to sauce below

6-8 cups tomato sauce 1can crushed tomatoes (i crush up more)

1 can tomato paste

1 cup of water

handfuls of choped parsley

5 cloves of finely chopped garlic

2 Tblsp of chopped basil

1 Tblsp of Oregano

1 tsp of Fennel Salt/pepper/majoram to taste (just add what you like)

-add all ingredients to large pot and simmer over med-low heat (for 45min)

Then MAKE the MEATBALLS:

2-2 1/2 lbs meat (i use lean burger)

3 eggs

A LOT of finely grated Pecorino romano, Asiago and parmesan cheese and by A LOT I use at least 2-3cups

4garlic cloves finely chopped

handful of chopped parsley

handful of breadcrumbs

couple shakes of onion and garlic powder

-mix to incorporate and form 1 1/2 in balls drop RAW balls right into “gravy”

-reduce to low heat and simmer meatballs and gravy for a couple hours.