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This recipe is basically correct, but, I'm Italian, so of course, I made changes, based upon what my grandmother taught me. Use real onions chopped fine and real garlic. Use milk instead of water, and soak the bread crumbs for about ten-fifteen minutes, then forum your meatballs, which should be baked, then cooked in tomato sauce, better know as ragu, or Sunday gravy (or sauce), for at least five-seven hours. Then, you have real Italian meatballs.
Please don't waste your time blanching and chopping tomatoes. A 14 oz. can of petite diced tomatoes works just as well and makes things a lot easier.
