"I loved theses meatballs! So does my hubby. I used ground beef and sausage removed from the casings. I also added a touch of fennel seed because I love it's flavor with meat. I used store-bought bread cumbs from Whole Foods, which worked fine. Also, I got 20 meatballs out of this recipe, and the most either of us could eat in one sitting is 2. I froze the rest and they were great a few weeks later.

A word about the sauce:I added anchovies by sauteing them in the pot over med-low heat, then added the garlic and some red pepper flakes. The anchovies literally melt in the oil. They lend a salty depth to the sauce thats not at all fishy. I also substituted dried basil for fresh. San Marzano tomatoes are a MUST unless you are using fresh tomatoes, which is always best but time consuming. Next time I make the sauce, I will add some burgandy or other good red wine to give it another layer of depth.