To prepare the meatballs:

1. In a very large mixing bowl, combine all ingredients except the meat. Mix well to combine. You will have a very wet mixture. Add the meats, and mix really well to completely combine. I use my hands and squish away until it becomes one homogenous mixture. I can't stand meatballs that have big chunks of ingredients that weren't mixed through properly. So, if you don't mind getting your hands messy, remove your rings and watch, wash your hands really well, and get in there!
2. You can make your meatballs any size you like, I use a medium sized ice cream scoop, which makes meatballs a little smaller than a golf ball. (Side note: this scoop is one of the most versatile tools in my kitchen. I use it for cookies, muffins, meatballs, sliders. One of my favorites).
3. Portion out what you want to cook and freeze the rest on a parchment lined tray before transferring to a freezer bag.
4. To Cook Meatballs on Stovetop: in a large skillet, melt a couple tablespoons of butter and a drizzle of olive oil over medium heat and add the meatballs.
5. Brown on all sides. At this point, you can either use your own sauce or a good jarred marinara. If you want to make your own sauce, remove the browned meatballs to a plate or bowl and follow my recipe below.
6. If you use a jarred sauce, just pour it in with the browned meatballs (if you have lots of fat in the pan remove it before adding the sauce), and simmer until the meatballs are cooked through, about 15-20 minutes. Then serve with spaghetti, your favorite noodle, lots of grated parmigiano, and really good bread.
7. To Bake Meatballs: preheat oven to 375 and bake meatballs on a parchment lined tray for 20-25 minutes until cooked through and browned. The internal temperature should be at least 160 degrees F. Transfer baked meatballs to prepared sauce and simmer for a few minutes. How long to bake meatballs will vary depending on how large you make them as well as if they are fresh or frozen. Add a few minutes for frozen and check internal temperature for doneness to be sure.

To prepare the quick marinara:

1. Saute onion in the same pan you removed the meatballs from, (if you haven't just made meatballs, just cook the onion in some olive oil). Cook until softened, about 5 minutes, and add salt, garlic, red pepper, oregano and cook another 30 seconds. If using the wine, add it now and allow to bubble for a minute or two before adding the tomatoes, water or stock, and sugar. Add the meatballs back to the sauce, and simmer for 15-20 minutes until cooked through.