Best Homemade Italian Meatball Recipe

In a large pot, heat the olive oil over medium heat. Once the oil is hot, add the minced onions and garlic and sauté until the onions are translucent.
In a blender, combine the canned whole tomatoes, salt, pepper and fresh basil and blend until smooth (you might need to blend in two batches so it doesn't overflow!)
Pour the pureed tomatoes into the pot with the sautéed onions and garlic and simmer for 30 minutes, stirring occasionally.
Once the sauce has simmered, remove the sauce from the heat until the meatballs are ready.

Preheat the oven to 400 degrees F and prepare a baking dish, lightly covered with olive oil or a sheet pan lined with parchment paper; set aside
Soak the Breadcrumbs: In a small bowl combine the breadcrumbs and ½ cup cold water; allow these to sit for 5 minutes.
Prepare the Meatball Mixture: In a large bowl, combine the ground beef, veal (or bison), eggs, breadcrumbs, parmesan cheese, Italian seasoning, garlic powder, onion powder, salt, black pepper and the remaining ½ cup cold water. Using your hands, mix all the ingredients together until everything is fully combined.
Shape the Meatballs: Scoop the beef and bison mixture into 3 ounce balls and roll until the ball is smooth. Place them on your prepared baking dish leaving a little space in between each meatball.
Bake and Simmer the Meatballs: Place the meatballs in the 400 degree F oven for 20-25 minutes. The meatballs will turn brown on top and the internal temperature reaches 165 degrees F. Remove the meatballs from the oven and transfer them to the pot with warm tomato sauce. Cover the pot and simmer on low heat for at 10-15 minutes, stirring occasionally to make sure the meatballs are covered in sauce.
Serve the warm meatballs over pasta or with your favorite loaf of bread!