Bombed! Meatballs

In a large bowl mix all the ingredients for the meatballs, just until they are combined. Don't overmix. An easy way to grate the parmesan is to dice it and then process it in a food processor. I would also suggest a food processor for mincing the onions and garlic. Cover with plastic wrap and allow to rest in refrigerator for at least an hour and up to one day. In a 12 inch saute pan or french skillet melt the butter and olive oil over medium high heat. Add onions and crushed garlic and saute until soft, about 4 minutes. Remove garlic and discard. Add mushrooms and continue cooking for another 4-5 minutes until golden. Increase heat slightly and add wine, use a spatula or wooden spoon to scrape up any browned bits, stir often and let wine boil until reduced by at least half. Add tomatoes, paste, salt, pepper and reduce heat to low. Cover and allow to simmer while preparing meatballs. Preheat oven to 400° Line a sheet pan with parchment paper. Roll meatballs into golf ball sized balls, or just under 2 inches in diameter and place on sheet. About 15 meatballs. Bake at 400° for 12 minutes and then broil for 5 minutes. Remove from oven and gently add meatballs to sauce. Increase heat to medium and allow to simmer uncovered for at least 20 minutes or until meatballs are no longer pink inside and sauce has thickened substantially. (I usually allow mine to simmer for 1 hour, just because I lose track of time easy.) Serve over angel hair pasta or spaghetti and garnish with fresh parsley and parmesan cheese. This recipe intentionally does not make a ton of sauce. A little goes a long, long way. Very flavorful.