If these balls could talk!

Don't worry, no need to hide the children, I'm not going where you think I am with this entry. I am, however, going to show you how to make mouth-watering, perfectly delicious balls anyone will fall in love with. For the record, these are Joe's yummy balls, but I have the pleasure of enjoying them with some regularity, so naturally figured I'd share them with you. Last week saw an incredibly unusual October snow storm pound the east coast, leaving us out of power for the better part of a week. So, we headed to higher ground at Joe's fathers home where power and fresh water were abundant. One of Joe's favorite comfort foods to make on cold, winter nights is spaghetti and meatballs, which happens to be his fathers favorite too. One night while I did laundry, showered and used as much power as I could at the in-laws, Joe whipped up this Italian delight. In the southwest we make chili when the temperatures drop (at least at my house we did), and in this Italian home they prefer meatballs. After a few hours of savoring the smells wafting from the kitchen, we sat around the dinner table, filled our plates to the rim and enjoyed a lovely dinner while lamenting about cold that lingered outside.
You gotta have balls: Here's how you get them to perfection!
2 cups breadcrumbs soaked with about a half cup of milk (enough to make a moist paste, but not runny)
1 lb ground beef
1 lb ground pork
1-2 cups freshly grated Parmesan
One bunch of flat leaf parsley
4 eggs
6 cloves of garlic
Salt/pepper to taste
Stick the garlic, parsley and cheese in a food processor to get it ground up. Next, combine everything in a big bowl, let it stand in the refrigerator for about thirty minutes and then form the meatballs. After preparing the sauce, cook meatballs in the simmering sauce for about an hour.
THE SAUCE: use two sticks of butter and a few tablespoons of olive oil, six cloves of garlic, dried oregano, dried basil, hot pepper flakes, salt and pepper to taste. Sweat the onions and garlic in the butter and olive oil for a few minutes, put the herbs in until it's aromatic, then dump in four 28 oz cans of whole peeled plum tomatoes. Let simmer for about an hour, stirring occasionally, then stick an immersion blender in mix to make it smooth as silk.
TIME TO COMPLETE TASK: Approx two hours
COST: Under $15.00
STRESS LEVEL: Enjoying a great meal on a cold night: LOW