• First start the sauce:
• Heat a heavy, large saucepan or stock pot over medium heat. Add 2-28 ounce cans whole plum tomatoes, 5 Tablespoons butter, 1 halved onion, 2 teaspoons oregano, 2 teaspoons basil, 1 minced garlic, and 1 whole bay leave and bring to a simmer. Turn the heat to low to keep a steady simmer. Cook for 40 minutes, or until droplets of fat float free from the tomatoes. Stir occasionally. Discard the onion (or sprinkle with salt and pepper and serve on the side for a tasty treat. If making meatball sandwiches, slice the onion after removing and serve it on the sandwich!)
• Remove the bayleaf.
• Make the Meatballs while the sauce simmers:
• Pour 1 ¼ cup milk over ¾ cup breadcrumbs in a small bowl. Stir together and set them aside for at least 10 minutes so the crumbs can soften.
• Mix 1 ½ pounds pork and 1 ½ pounds beef together thoroughly in a large mixing bowl. Stir in 2 ½ teaspoons salt and a generous amount of black pepper, then add ½ teaspoon cayenne and 1 teaspoon smoked paprika.
• Stir in ¾ cup chopped parsley, ¼ cup sage, 1 ½ cups diced onion, 4 minced garlic and ⅔ cup Parmesan. Mix with your hands until these are very thoroughly distributed through the meat.
• Stir in the breadcrumbs and milk, as well as 4 beaten eggs, and mix thoroughly.
• Shape the meatballs immediately. Use that cookie scoop I talked about!

Cook's Note:

• You can also freeze the meat (in one large lump or as shaped meatballs) in a sealed container for up to 3 months.
• Broil the meatballs: After shaping the meat and placing them very close together on a baking sheet, position an oven rack on the center position in your oven. Broil (high) for 15 to 18 minutes, turning halfway through only if you care whether the meatballs are kind of flat on the bottom. I don't turn mine.
• Add the meatballs to the sauce and continue to simmer another 15 minutes.
• Let meatballs with tomato sauce come to room temperature, then place in a container and refrigerate overnight or up to 2 days. The day of serving, return the meatballs and sauce to the pan and slowly heat to simmer, stirring occasionally. Let low simmer for about 15 minutes before serving.
• Serve with extra grated or shaved Parmesan cheese.

Cook's Note:

• If you're tempted to just cook the meatballs and sauce for a longer time the day you first make it and serve it later that same day, don't! I have tried that too, and it really is important to let this sit in your refrigerator overnight. Have I said this enough?