Meatballs and Sauce

Ingredients:
1.5 lbs of ground sirloin (kind of hard to find and the meat definitely makes a difference.. But, I've used 80% and they turned out well.  I usually ask the butcher and I think that Shoprite has ground sirloin.)
1 tsp basil
1/2 tsp oregano
2 tsp onion powder
2 tsp onion salt
generous (and I do mean generous) amt of parsley
3 heaaapppiinnngg tbsp of cheese
2 eggs
1 piece of white bread (soak in cereal bowl of water)

Directions:
Place meat in large mixing bowl
Add basil, oregano, onion powder, onion salt, locatelli cheese and parsley
Add eggs
Take the soaked bread and break it up into small little pieces and put in bowl
Add a little water (beef should be slightly mushy - the best way I can describe it is that it should be a little mushier than a burger.  This makes the meatballs nice and soft otherwise they aren't as good.  But, save some of the water in the bowl)
When you make the meatballs, form them, dip them in the left over water and coat (adds to softness) and place them right next to each other on the broiling pan.  
Low Broil for 13-15 mins.  They may be a little soft on the bottom, but, that's ok they will harden up a bit as they cool and they finish in the sauce.

The Gravy:

Ingredients
2 tsp onion powder
2 tsp onion salt
1/2 tsp oregano
2 tsp basil
3 heaapping tbsp of locatelli cheese
generous parsley
3 small cans tomato paste (contadina)
Directions:

Open tomato paste and scoop into a big pot (like a spaghetti pot I have no idea what its called haha) make sure to get as much as possible.
Then you mix in 3 1/2 cans of water for each can of tomato paste.  Literally use the can as a measure for the water.  So, for three cans you need 10 1/2 "cans" of water.  Stir it around and break up the paste.
add onion powder, onion salt, oregano, basil (fresh basil in the sauce is good) cheese and parsley
bring to a rapid boil (you can thicken it up here to your liking - just let it boil longer)
add meatballs to sauce and reduce heat to 2 or 3
let simmer for 45-60 min (The fat will come out of the meatballs and flavor the sauce as they cook so that's why you don't want them overdone when they come out of the oven.)
The fat will separate from the sauce, so, scoop it off the top and discard.