This is a very delicious meatball and sauce recipe
Make the sauce: in a heavy saucepan cook the onion and the garlic in the oil over low heat, stirring, for 2 minutes; add parsley, basil, tomatoes, tomato paste, stock, wine, sugar, romano, salt, and oregano, and simmer the sauce, stirring occasionally, for 30 minutes.
While sauce is cooking, prepare the meatballs: in a large bowl combine bread (with liquid squeezed from it), eggs, romano, parsley, garlic, the oregano, salt, and pepper; mix well and form into 8 meatballs.
In a large skillet brown the meatballs in the oil over high heat, turning them often; make sure to not crowd them in the pan, otherwise they wont brown properly.
Transfer the browned meatballs to the sauce with a slotted spoon and simmer the mixture, stirring occasionally, for 30 minutes.
You can serve them with your favorite pasta right away or any leftovers can be kept in the refrigerator for 2 days and will just increase in flavor.