Saw the picture of the meatball sandwich that Liz posted and I was inspired to post my recipe for the fillin's.

MEATBALLS AND SAUCE (makes 20 to 24 meatballs)

For the meatballs:
2 lbs. ground beef chuck (15 to 20 percent fat)
3 extra-large or 4 large eggs, seasoned with Kosher salt and beaten well
3 Tbsp extra-virgin olive oil
6 cloves garlic, chopped fine
1 Tsp dried oregano
1 Tsp dried basil
1/4 Tsp freshly grated nutmeg
1/2 C Italian parsley, chopped fine
1/2 C Panko bread crumbs
1/2 C Parmigiano Reggiano, grated
Kosher salt and freshly ground black pepper

For the sauce:
3 28-oz. cans whole tomatoes
1 large onion, chopped small
10 cloves garlic, chopped small
1 C fresh basil leaves
Extra-virgin olive oil
Kosher salt and freshly ground black pepper

Preheat your oven o 375 degrees.

In a food processor, pulse the tomatoes (and their juices) until they are chopped but slightly chunky.

In a large pot placed over a medium flame, add enough olive oil to the cover the bottom of the pot by a 1/4 inch. Add onion and garlic, and season with salt and pepper. Saute for 7 to 8 minutes, or until the onions are completely translucent.

Add the processed tomatoes and season liberally with salt and pepper. Mix well and allow to simmer partially covered for at least 2 hours.

Meanwhile...

In a large mixing bowl, add all of the ingredients for the meatballs. Season VERY liberally with salt and pepper and using your hands, mix well.

Roll into 20 to 24 meatballs and place on top of a baking sheet lined with parchment paper or aluminum foil. Bake for 18 minutes.

Remove the meatballs from the oven and reserve.

During the last 15 minutes of cooking the sauce, add the meatballs along with their accumulated juices to the pot and cook uncovered.

When the sauce and meatballs are ready, tear the basil by hand and add to the pot. Turn off the heat and allow the meatballs and sauce to sit for 5 minutes. Taste and re-season if necessary. Serve.