Spaghetti and Meatballs (the best I've tasted)

Spaghetti and Meatballs

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2  28-oz cans whole peeled tomatoes, chopped juice reserved

1/2 cup butter

2 onions, peeled, halved root to top
1 TBS. oregano, dried

1/2 tsp. salt

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1 cup fresh breadcrumbs, from crust less slices of bread

1/3 cup milk

1/2 lb. ground beef

1/2 lb. ground pork

1 cup finely grated Parmesan cheese

1/3 cup Italian parsley, finely chopped

1 tsp. salt
1/2 tsp. pepper

2 eggs

2 cloves garlic, finely minced

1 lb. spaghetti

Parmesan cheese, for serving

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Sauce:
Combine tomatoes with juice, butter, onions and salt in large stock pot.
Bring to simmer over medium heat. Reduce heat, simmer 45 minutes. Stirring occasionally.
Discard onions. Process sauce briefly to break up any large pieces of tomato.
Season sauce with more salt and pepper. Remove from heat.
Meatballs:
Combine breadcrumbs and milk. Let stand a few minutes.
In a large bowl combine beef,  pork, Parmesan cheese, parsley, salt and pepper.
Whisk eggs to blend, add garlic and breadcrumbs. Add to meat mixture.
Using hands mix until just combined, roll into golf ball sized balls. Bake for 15 minutes at 350*
Bring sauce to a simmer and arrange meatballs in a single layer.
Cover and simmer until meatballs are cooked through, about 15 to 20 minutes.
Cook spaghetti in large pot of boiling salted water until just tender, but still firm to the bite. Drain well.
Add meatballs and sauce to spaghetti and toss until pasta is well coated.
Serve with grated Parmesan cheese.
YUMMY!!!
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