Spaghetti & Meatballs

Ingredients
Sauce

2 28-ounce cans whole peeled tomatoes in juice, drained, juice reserved, tomatoes finely chopped
1/2 cup (1 stick) unsalted butter
2 medium onions, peeled, halved through root end
1/2 teaspoon (or more) salt

Meatballs

1 cup fresh breadcrumbs made from crustless French or country-style bread
1/3 cup whole milk
8 ounces ground beef (15% fat)
8 ounces ground pork
1 cup finely ground (not grated) Parmesan cheese
1/3 cup finely chopped Italian parsley
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
2 large garlic cloves, pressed
1 pound spaghetti
Freshly grated Parmesan cheese (for serving)

For sauce:

1. Take a large pot and mix tomatoes with juice, onions, salt and butter. Simmer on medium heat, and then let it simmer on low heat for 45 minutes, with frequent stirring.
2. Remove onions and blend the mixture into blender to make a puree. Season it with salt and black pepper.

For Meat balls:

1. Take a bowl and mix milk with breadcrumbs. Set aside for 10 minutes.
2. Take another bowl and put beef and pork in. Break it into small pieces. Add salt, pepper, parsley and 1 cup ground Parmesan.
3. Beat eggs in a bowl and stir in garlic. Transfer it into meat mixture.
4. Squeeze milk from break crumbs and reserve milk. Add bread crumbs into meat mixture.
5. Mix meat mixture with hands and keep it in refrigerator for 15 minutes.
6. Moist your hands with little reserved milk and make small balls out from this mixture.
7. Place these balls in tomato sauce in pot. Bring the pot to simmer on low heat. Cover and cook for 15-20 minutes. Cool slightly
8. Cook spaghetti in boiling water pot and then drain.
9. Transfer meat balls into plate. Add paste to sauce and toss well.
10. Place pasta in serving plates and top with meatballs and grated parmesan cheese.