Grandma Digangi’s famous world’s best meatballs. – coupled with the sauce recipe these are a can’t miss with anyone
 who has ever tried them. Get the sauce recipe going(at the bottom of this page) and then begin making the
 meatballs to better utilize your time.
2 – lbs. Hamburger – I use Ground Chuck(80/20)
1 – lb. Italian Sausage – I prefer to use sausage that has fennel in it.
6 – Large eggs
1 – sleeve saltine crackers, maybe more but this usually does it.
1 – Tsp. Salt
½ - Tsp. Pepper
1 ½ - Tsp. Minced Garlic
2 - TBS. Sweet Basil Leaves – 
Directions – 
1. Put sleeve of saltines in a plastic bag and crush with a rolling pin until you have freshly ground cracker meal.
 These taste much better than store bought cracker meal and are very easy to 
make. You can also put the crackers in a small food grinder/processor and mulch until cracker meal consistency is attained.
2. Mix all ingredients together well in a large bowl, the consistency should feel like you are making meatloaf
 when you have it right. If it feels a little wet, crush and add more saltines.
 Make sure you crush the basil leaf spice between your palms by rubbing them together when adding to the meat mixture.
 This releases a fresh taste of the dried spice into the meat.
3. Roll meatballs in the palm of your hands to prepare when dropping into the sauce.
 It may be helpful to moisten your hands with water to keep the meat mixture from sticking while making 
the meatballs.
Yield – 48 meatballs about the size of a golf ball.
 Cook in sauce (recipe below) by dropping RAW meatballs into the cooking sauce once it has started boiling.  
This is important - the meatballs are RAW when you put them in the boiling sauce, that's part of the secret!
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Grandma Digangi’s World famous Marinara Sauce – Succo(soo’-co) to those WOPS in the crowd.
3 – 12 ounce cans Contadina Tomato Paste – Please use Contadina, it makes a difference.
1/3 cup sugar
1 – Tsp. Salt
1 – Tsp. Pepper
2 – Tsp. Minced Garlic
2 – TBS. Ground Romano Cheese
2 - TBS. Sweet Basil Leaves – crushed as mentioned in the meatball recipe.
Directions – 
1. Mix tomato paste with 3 cans of water per can of paste into a large cooking pan.
2. Add all other ingredients as listed to the sauce and bring to boil.
3. Add raw meatballs to the boiling sauce reduce heat to low boil and cook on medium for at least
 2 hours, even better with 3 hours cooking time.