"Add the meatballs into the sauce and cook them together with the sauce,low and slow (low heat) for 3 to 4 hours.
Finally you can use this dish as first dish with the pasta,the best one for me is Paccheri, or both as first and second dish by using the sauce for the pasta and the meatballs as a second dish.
Normally I use two kind of meat for this dish: veal and pork

Buon appetito:)

"There are some big errors in this recipe. The real recipe napoletano, that my mother use to cook is very different.
I prepare this recipe very often and although I live in Milan I'm from Naples. After you mix up all the ingredients in the meat and blend them well leave the whole thing to rest for about an hour or two. In this way the meat will take all the flavours.
You do not fry the meatballs apart and then add to the tomato sauce for 10 minutes. In doing so the meatballs become heavy from the oil and plus toasted, which does not help the exchange of the flavour between the meatballs and the sauce.
You do not use that kind of sauce but you use the peeled tomato sauce or tomato puree sauce and add basil only.