Print edition: 
Meatballs make everything better, from pasta to soup. This week, we'll share some recipes that utilize different styles of meatballs. Today's recipe got a four-fork rating from users of Epicurious.com. It was originally published in Gourmet magazine in January 2009.
INGREDIENTS
For tomato sauce
6 (28-oz.) cans whole tomatoes in juice (preferably San Marzano)
2 medium onions, chopped
1/2 cup extra-virgin olive oil
6 garlic cloves, finely chopped
For meatballs:
2 medium onions, finely chopped
1/4 cup extra-virgin olive oil
10 garlic cloves, finely chopped
3 cups torn day-old Italian bread
3 cups whole milk
6 large eggs
2 cups grated Parmigiano-Reggiano (1/4 lb.)
1/3 cup finely chopped flat-leaf parsley
1/4 cup finely chopped oregano or 1 teaspoon dried, crumbled
1 tablespoon grated lemon zest
1 1/2 lbs ground veal
1 1/2 lbs ground pork
1 1/2 lbs ground beef (not lean)
1 cup olive or vegetable oil
For pasta:
2 lbs dried spaghetti
For directions on how to prepare this recipe, follow this link.
