Meatballs: Preheat oven to 350º F. Place the ground meats, both bread crumbs, Italian seasoning, Parmesan cheese, onion salt, pepper, egg, and ¾ cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 1-inch meatballs. You will have 30 to 36 meatballs. Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to coat the bottom. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Place meatballs on a large baking sheet. Bake at 350º F for 20 minutes. Remove from oven. Wipe meatballs with paper towel to remove as much grease as possible. Set aside. (Note: Meatballs can be prepared up to this point and frozen for later use.) Sauce: Heat the olive oil in a Dutch oven. Add the onion and sauté over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine, crushed tomatoes, petit diced tomatoes, tomato sauce, Italian seasoning, salt, pepper, and brown sugar. Bring to a boil. Cover and lower heat to medium low. Simmer for 3 hours, stirring occasionally. Purée with an immersion blender to desired consistency. (Note: Sauce can be prepared up to this point and frozen for later use.) Return the meatballs to the sauce, cover, and simmer on the lowest heat for 10 to 15 minutes, until the meatballs are warmed through. Serve hot on cooked spaghetti with grated Parmesan cheese, a green salad and garlic bread. Yield: 8 to 10 servings. |