Macaroni and Gravy, Part II

While I maintain that I am not anywhere near an authority on Italian cooking, I think I've come up with a meatball recipe that has a good balance of taste, from the meatloaf mix, and moisture, from being simmered in the sauce instead of being baked in the oven or fried on the stove. One of the changes I edited into the recipe, compared to the photos shown below, is processing the onions instead of trying to chop them by hand to add more moisture.

As one of my friends started the gravy vs. sauce argument, I figured I'd mention it here (after all, I do enjoy being a true pot-stirrer, no pun intended)...keep in mind that to true Italians, as I have been told, it doesn't become gravy until the meat goes in to simmer. Just sayin ;)

Recipe of the Day: Italian Meatballs
1 1/3 cups parmesan cheese
2 1/2 lb meatloaf mix
1 tsp each salt, pepper, garlic powder
1/4 large onion, finely chopped in a food processor
1 cup Italian flavored breadcrumbs (use fresh if you have them)
1/3 cup whole milk
2 eggs

Soak breadcrumbs in milk.

Add all ingredients to large bowl...

...and mix with your hands. Cover and refrigerate until you're ready to form the meatballs (this should be done by the end of the day, don't leave the mix in the fridge for more than a few hours)

Form golf-ball sized meatballs and set aside. 

Place meatballs in simmering sauce, cover, set heat to warm/low and cook 30 minutes. Stir sauce gently every few minutes to prevent burning on the bottom.