Instructions

For the meatballs:

1. Combine the bread and buttermilk in a small bowl, mashing occasionally with fork, until smooth paste forms; set aside.
2. In a large bowl, mix ground beef, ground pork, parmesan cheese, egg, garlic, dried oregano, salt, pepper and bread mixture. Mix just until combined. Try not to over mix as it can cause meatballs to be tough.
3. Form mixture into roughly 1-inch round meatballs.
4. In a large saute pan, over medium-hight, heat just enough olive oil to come up 1/4-inch side of pan. Add meatballs in a single layer and fry, turning often, until nicely browned on each side.
5. Remove meatballs and place on a plate lined with paper towels to drain the oil and repeat until all meatballs are cooked.

For the sauce:

1. Drain off the oil from the meatballs leaving all the browned bits at the bottom of the pan.
2. On medium heat, add olive oil, crushed red pepper flakes, minced onion and minced garlic.
3. Saute until onions are soft, about 5 minutes.
4. Add crushed tomatoes and beef stock, stirring to break up the delicious brown pieces from bottom of pan.
5. Simmer about 5 minutes.
6. Season with salt and pepper and stir in fresh basil.
7. Return meatballs to pan and simmer about 15 minutes.
8. Serve over hot spaghetti with meatballs.