Almost, I always keep striving for perfection!! And this is my story in pictures (and you have NO fucking idea how many I took, lol) … enjoy!!

First step is to finely chop onion, mince garlic and then sweat them in a fry-pan till translucent. The point of this step is to not have raw tasting onion and garlic in the meatballs. Oh, and be sure to let it cool down before adding to the meat mixture …

Combine equal parts ground veal and pork (seasoned liberally with salt and pepper) with 2 eggs slightly beaten, freshly grated cheese, breadcrumbs, and the onions and garlic. Used two types of Italian cheese this time, kicked it up a notch, lol …

Ready for hand mixing …

Rings off, hands washed, then washed again … working it, more folding together than anything. Remember … you don’t wanna beat the shit outta it …

Voila!! WP-Plattered (yeah, I know! my blog, my rules … remember, lol?) and patiently waiting to get pan seared, pan burnt …

With that done … time for the sauce!! I use premium Italian canned (2 cans for this recipe) plum tomatoes … Pastene is def one of the better brands …

In my pot, seasoned with hand rubbed dry oregano (and salt and pepper) …

Using my handy-dandy-danistrulytheman KitchenAid boat motor … done right in the pot, right on the stove … talk about making work/clean-up easier …

PERFECT consistency!! Not puréed to a pulp … left with some chunkiness …

Browning the first batch of meatballs …

This is my favourite part … all the meatballs added to the sauce, most submerged, some not … LOVE that blackened look …

My ball are simmering (did I just say that, lol?) …

PLATED!! With bonus sauce spooned overtop, and more (and more … and more, lol) freshly grated 2-eye-tal-yano-fromaggio, chili flakes and freshly ground pepper …

Served with crusty peasant loaf … AIN’T nuthin’ beating it!! Mangia Mangia!!

… oh, and the best part?  … LEFTOVERS  … plus a freebie carryover blogpost *wink wink*, lol … have I taught you nothing … motherfuckers, lol? 😉