MEATBALLS - THE SAUCE:

Fill a large (3 to 4 quart) pan with diced fresh tomatoes. Boil over medium heat for 1 1/2 to 2 hours. Add:

Several cloves, diced fresh garlic
Large pinch of fresh dried oregano
Large pinch of fresh dried marjoram (use less spice of commercially bought)
1/2 c. red wine
Salt and pepper to taste

MEATBALLS:

1 1/2 lbs. chopped meat
2 to 3 eggs
Grated cheese, Romano or Parmesan /8 c. (fresh is better)
Italian seasoned bread crumbs (1/8 c. up to 1/4 cup)
2 fresh cloves garlic
1/2 fresh onion, diced
1 sm. pinch fresh dried oregano
1 sm. pinch fresh dried marjoram
Salt and pepper to taste

Mix all ingredients together by hand. Roll into balls slightly larger than golf balls. Fry in large frying pan over medium high heat (frying pan should have thin layer of olive oil). Turn meat balls occasionally so entire surface is crusty. Remove from pan.