Of course the meatballs are parbaked in the oven before adding them to a pot of homemade sauce to finish off cooking. Taking out all that excess grease from the meat makes a big difference on how your sauce will turn out.
Meatballs - 2014 Version
3 lbs lean ground beef
1 (14.5 oz) can diced tomatoes with sweet onions
2 eggs, beaten
1 and 1/2 cups Italian flavored bread crumbs
3 Tbsp grated Romano cheese
1 Tbsp garlic powder
Preheat oven to 350F; spray a large jelly roll pan (aluminum sheet with edge) with nonstick cooking spray.
In a large bowl, combine all the ingredients thoroughly; use a 1/3 cup to help measure out the mixture portions. Roll between palms of hands; place on pan about a half inch apart.
Bake for a half hour; dab each meatball onto a paper towel to remove any excess oil. The meatballs are only partially cooked, so do not eat yet; place into pot of sauce to finish off cooking. If stovetop cooking, two hours; if slow cooker (crock pot), four hours.
Makes 20 meatballs.