Meatballs and Marinara(again)

I'm posting this recipe again because that's what's for dinner tonight and because I never posted a picture of the finished product. Whether you're Italian or not, just about everyone makes some kind of pasta sauce. This is a good basic one to have in your arsenal because you can use it to make meatball subs, lasagne or any other baked pasta dish you can dream up.
Marinara Sauce

1 large sweet onion(softball sized)
4 cloves garlic
1/2 cup fresh Italian parsley leaves
Process in a food processor until well ground. Over medium/ high heat place a 6 quart or larger pot and cover the bottom with olive oil about 3-4 tablespoons. When the oil is heated add the mixture from the food processor.
Stir and let the mixture sweat for about 4-5 minutes. Then add:
12 oz tomato paste
2 28 oz cans of San Marzano tomatoes(that you have pureed in the food processor)
1/2 cup dry white wine
2-3 tablespoons sugar
3 teaspoons salt
1 teaspoon pepper
1/2 teaspoon red chili flakes if desired
Cook on simmer for 3 hours, stirring occasionally.
Just before serving stir in 6-8 fresh diced basil leaves
Serve over cooked pasta with meatballs or use in baked pasta dishes

Meatballs
1 pound ground turkey
1 pound ground veal or pork
1 1/2cups fresh bread crumbs(I use soft white bread from Farmers Bread from the Bakery at Vons)
1/2 cup grated parmesan cheese
4 eggs
3 teaspoons salt
1 teaspoon pepper
2 cloves garlic
1/3 cup fresh parsley leaves
6 large fresh basil leaves

Preheat oven to 350, grease a baking sheet with cooking spray.
In a food processor put the several slices of bread that you have cut into chunks and grind into crumbs. Measure out 1 1/2 cups. Store the rest in a zip lock bag in the freezer for another time. Grind the garlic, parsley and basil in the food processor. In a large bowl combine the meats, bread crumbs,garlic, parsley, basil, cheese, eggs, salt, pepper with your hands until everything is just combined. Do not overmix as it tends to make the meatballs tough. Using an ice-cream scoop, scoop a ball into your hands and roll into a ball. Place on sheet until the sheet is full. Bake about 30-35 minutes. Add the cooked meatballs to the sauce after removing them from the oven.Let them simmer in the sauce the rest of its cooking time.

Cook's notes- If you haven't invested in silpats yet, I highly recommend them. They are silicone mats that professional bakers use. Nothing sticks to them and I always put one one the bottom of my baking sheets before the food goes into the oven. No more greasing pans and clean up is a snap.