These Meatballs are to die for !!!!

Grandma Maronis Meatballs 100 Year Old Recipe - From Mike Maroni

1 pound ground chuck
4 oz dried bread crumbs
4 large eggs
4 oz whole milk (I omitted this ingredient)
6 oz grated Romano (I used 1/4 cup of grated Parmesan)
3 oz grated Spanish onion (I used 1/2 of a yellow onion)
2 oz finely diced fresh garlic (I used 4 cloves)
2 oz finely chopped fresh Italian parsley leaves (I used 1.5 tablespoons dried)
2 oz finely chopped fresh basil leaves (I omitted this ingredient)

1. Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray.
2. Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.
3. Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes. Enjoy!

Maroni Sauce - From Mike Maroni

6 ounces good olive oil, not extra-virgin
12 cloves garlic, finely sliced
1 large or 2 medium Spanish onions, finely diced
2 (28-ounce) cans imported crushed tomatoes
1 teaspoon salt
1/2 teaspoon white or black pepper
1 large handful julienned fresh basil leaves

1. In a medium saucepan over medium heat, add oil.
2. Once heated add the finely sliced garlic and onions to the pan.
3. Cook over medium heat until soft and slightly brown.
4. Next add the canned crushed tomatoes, salt and pepper and stir. Allow the sauce to come to a simmer and cook for 20 minutes.
5. Remove from the heat and add the julienned basil.