As a little girl one of my earliest memories is cooking with my grandmother in her kitchen "helping" her to make meatballs. While I'm fairly confident that I wasn't helping as much as I thought I was, my nonna never complained. I've always loved cooking with her. She always seems to know exactly what something needs and never needs a recipe or a measuring cup. Watching her work was and still is magical. Making "eatballs" will always be something that reminds me of my grandmother and inspired me to step outside the box. Typically the meatballs we make we bake and then they go right into the tomato sauce to boil for another hour. I know that seems like an excessive amount of cooking but it helps the meatballs remain moist after a lot of the fat cooks off while they are baking.
I decided to instead serve the meatballs immediately after I finished baking them. Topped with caramelized onions and mushrooms, and toasted with asiago cheese on Portugese rolls. Mmm. Mmm.