I grew up in NY eating amazing meatballs from grandma's kitchen (her name, Olive Vinci, should be an indicator of how authentic they were), and this recipe replicated hers almost perfectly (both the sauce and the meatballs). I am sure that following the recipe precisely would be superb without alteration, but I insist that you should use 80/20 ground chuck (the fat makes for more moisture and flavor), and that you should very lightly brown the meatballs in a cast iron skillet with a small amount of olive oil, as I feel it not only helps bind them, gives them a better color, but also adds texture and flavor that you won't want to live without. Don't skimp on the San Marzano tomatoes, it is a difference maker (make sure that you read the ingredients carefully, as some are deceptively labeled as San Marzona "style"). Don't search further than this recipe, as none other could be better...this one is perfection.
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I grew up in NY eating amazing meatballs from grandma's kitchen (her name, Olive Vinci, should...