Instructions:

Tarbell's Mark's Sunday Meatballs

2 tablespoons Romano cheese, freshly grated
1/4 pound ground veal
1/4 pound ground pork or pork sausage
2 1/2 white onions, finely chopped
1/2 cup organic, whole-wheat bread crumbs
1 tablespoon kosher salt, plus more to taste
1 pinch ancho chili powder
1/2 egg yolk
1 whole egg
1 slice nitrate-free bacon, chopped
2 pinches black pepper
3 tablespoons extra-virgin olive oil
1 tablespoon Italian parsley, chopped
3 cloves garlic, chopped
2 mushrooms, cleaned and finely chopped
1/2 teaspoon soy sauce
1/2 teaspoon aged balsamic vinegar
2 organic tomatoes, chopped
1 cup spring water
1 tablespoon chopped fresh oregano

Mix meats, eggs, bread crumbs, parsley, 1 clove garlic, ancho chili powder, 1 pinch black pepper, 1 tablespoon kosher salt, bacon and 2 onions in a large bowl; form into large meatballs.

Heat 1 tablespoon olive oil in a heavy, deep pan over medium heat. When the oil is hot, add the meatballs; sear, then reduce heat and saute.