Thank you for sharing - A Geek
SHE USES SIRLOIN - WOW - That is a treat -
looks quite interesting - i would mix the meat with either lamb and/or a third part of an animal... (just red meat)
When all is beef- it can be a little bit "boring" in taste... This "only" as a tip...
Another tip for the sauce - most Italians heat the pan to the level and throw the TOMATOES in it - as if you burn them (you can do this in an extra pan)... - THAT will add extra taste to it - you can also use a little bit of tomato paste to it, to give it that same savory taste (i love the FRESHLY chopped tomatoes - with no skin and no more kernels inside - in French they call it concassé - we had that sauce last night )

I have one by Cook's Country (America's Test Kitchen) but it isn't super simple... I'll find it.

Onion Mixture
1/4 cup olive oil
3 onions , chopped fine
8 garlic cloves, minced
1 tablespoon dried oregano
3/4 teaspoon red pepper flakes
Easy Marinara
1 (6-ounce) can tomato paste
1 cup dry red wine
1 cup water
4 (28-ounce) cans crushed tomatoes
1/2 cup grated Parmesan cheese
1/4 cup fresh basil leaf
Salt
1 - 2 teaspoons sugar , as needed
Meatballs
4 slices hearty white sandwich bread
3/4 cup milk
1/2 pound sweet Italian sausage , casings removed
1 cup grated Parmesan cheese
1/2 cup chopped fresh parsley leaves
2 large eggs
2 garlic cloves, minced
1 1/2 teaspoons salt
2 1/2 pounds ground beef chuck (80 percent lean)

Instructions
1. For the onion mixture: Heat oil in Dutch oven over medium-high heat until shimmering. Cook onions until golden, 10 to 15 minutes. Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Transfer half of onion mixture to large bowl and set aside.

2. For the marinara: Add tomato paste to remaining onion mixture in pot and cook until fragrant, about 1 minute. Add wine and cook until slightly thickened, about 2 minutes. Stir in water and tomatoes and simmer over low heat until sauce is no longer watery, 45 to 60 minutes. Stir in cheese and basil and adjust seasonings with salt and sugar.

3. For the meatballs: Meanwhile, adjust oven rack to upper-middle position and heat oven to 475 degrees. Mash bread and milk in bowl with reserved onion mixture until smooth. Add remaining ingredients, except ground beef, to bowl and mash to combine. Add beef and knead with hands until well combined. Form mixture into 2 1/2-inch meatballs (you should have about 16 meatballs), place on rimmed baking sheet, and bake until well browned, about 20 minutes.

4. Transfer meatballs to pot with sauce. Simmer for 15 minutes. Serve over pasta. (Meatballs and marinara can be frozen for up to 1 month.)

Sorry - huge instructions

If you want fast and easy meatballs, this is the best recipe I've tried. My husband would eat these every week if I made them that often.

It's a variation of a bon appetit recipe:

* 1 pound spicy or sweet Italian sausages, casings removed
* 1 (23- to 24-ounce) container purchased fresh marinara sauce, divided
* 1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
* 1/3 cup chopped fresh Italian parsley, divided
* 1/3 cup chopped fresh basil, divided

Mix sausage, 1/2 cup marinara, Parmesan, 2 tablespoons parsley, and 2 tablespoons basil in large bowl. Using wet hands, shape mixture into 8 meatballs. Bring 2 tablespoons parsley, 2 tablespoons basil, remaining marinara, and meatballs to boil in large skillet. Cover, reduce heat, and simmer until meatballs are cooked through, turning often, about 20 minutes.

Serve over hot pasta.

OH LADIES - YOUR RECIPES WOW - thank you for sharing them!!!

"I don't actually like Rachael Ray"

There are such good jar sauces that I don't make my own anymore, but I sometimes add in mushrooms.
But I might try syako's meatball recipe because it looks really simple. I've never made meatballs before.

martha stewart's turkey meatballs - so delicious!

Thankyou!