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1 Spanish white onion 3 cloves garlic, minced 3 cups diced bread (such as baguette) Water 2 large eggs 1/2 cup ricotta cheese 1/2 cup Parmesan cheese 1 pound ground pork 1 pound ground veal 2 tablespoons extra-virgin olive oil 1 tablespoon fresh Italian parsley, chopped 1 tablespoon fresh oregano, chopped 2 tablespoons grapeseed oil 3 cups basic tomato sauce

In small saucepan over medium heat, sweat onion and garlic. In large bowl, soak bread in water 1-2 minutes. Strain excess liquid. In separate large bowl, add eggs, ricotta cheese, Parmesan cheese, and onion-garlic mixture. Combine, then add ground meat, soaked bread, extra-virgin olive oil, parsley, and oregano. Mix thoroughly. Divide mixture evenly to form 10-12 meatballs and use hands to roll into shape. In large sauté pan over high heat, brown meatballs in grapeseed oil on all sides. Place browned meatballs in separate saucepot with basic tomato sauce. Bring to simmer and finish cooking, about 1 hour.