Found this weird recipe and made a few changes. It's easy and much better than it sounds.
Process:
1/3C heavy crm
2T. chicken broth/stock
1 small onion
(about) 4 slices French (or white) bread
1t. oregano
salt, b-w-r pepper to taste
Add to:
1# grnd. beef
1# grnd. pork
1C finely chopped tomatoes (I use compari or cherry)
2 eggs, beaten
Make meatballs using 1/4C per meatball.
Refrigerate and make sauce.
SAUCE:
nonstick skillet
Blister/blacken: takes about 10 min., turn as needed
3-4 shallots (unpeeled)
4 serranos or jalapenos (or to taste,we like it spicy)
5 large garlic cloves (unpeeled)
Cool then
Peel: garlic/shallots
stem peppers
Puree in blender with:
1 sm. can tomato paste
2 28oz.cans diced tomatoes
Heat: 1/4C olive oil in a large saute pan (I use a 14" with 2" sides)
Add:
tomato mixture
1C chicken stock
salt
1t. oregano
bring to a boil
Add:
meatballs
Reduce heat, cover, cook till done (about 30 min, turn meatballs midway)
Correct seasoning