Spaghetti and Meatballs

Combine tomatoes with juice,butter, onions, and salt in large wide pot.Bring to simmer over medium heat. Reduceheat; simmer uncovered 45 minutes,stirring occasionally. Discard onions. Usingimmersion blender, process sauce briefly tobreak up any large pieces of tomato (textureshould be even but not completely smooth).Season sauce with more salt and freshlyground black pepper.

Remove from heat.

Combine breadcrumbsand milk in small bowl; stir until breadcrumbsare evenly moistened.

Let stand 10 minutes.

Place beef and pork in large bowl andbreak up into small chunks.

Add 1 cupground Parmesan, parsley, salt, and pepper.

Whisk eggs to blend in small bowl; whiskin garlic.

Add to meat mixture.

Using hands, squeeze milk frombreadcrumbs, reserving milk.

Addbreadcrumbs to meat mixture. Using hands,quickly and gently mix meat mixture just untilall ingredients are evenly combined (do notovermix). Chill mixture at least 15 minutesand up to 1 hour.

Moisten hands with some of reservedmilk from breadcrumbs, then roll meatmixture between palms into golf-ball-sizeballs, occasionally moistening hands withmilk as needed and arranging meatballs insingle layer in sauce in pot. Bring to simmer.

Reduce heat to medium-low, cover, andsimmer until meatballs are cooked through,15 to 20 minutes. DO AHEAD: Can be made2 days ahead. Cool slightly. Chill uncovereduntil cold, then cover and keep chilled.Rewarm before continuing.

Cook spaghetti in large pot of boilingsalted water until just tender but still firm tobite, stirring occasionally.

Drain.

Using slotted spoon, transfer meatballsto platter.

Add pasta to sauce in pot andtoss to coat. Divide pasta among 6 plates.Top each serving with meatballs.

Sprinklemeatballs with freshly grated Parmesancheese and serve.