Mix meats, eggs, bread crumbs, parsley, 1 clove garlic, ancho chili powder, 1
pinch black pepper, 1 tablespoon kosher salt, bacon and 2 onions in a large bowl;
form into large meatballs.
Heat 1 tablespoon olive oil in a heavy, deep pan over medium heat. When the oil
is hot, add the meatballs; sear, then reduce heat and sauté them as you prepare
In a soup pot, sauté 1/2 onion in 2 tablespoons olive oil until transparent.
Add 2 cloves garlic, mushrooms, 1 pinch black pepper, soy sauce, tomatoes, 1 pinch
kosher salt, balsamic vinegar, water and oregano; mix to combine. Place seared meatballs
in the sauce. Reduce heat; cook uncovered 1 1/2 hours or until the liquid has reduced
Remove the meatballs; set aside.
Using a food processor or blender, puree the sauce in batches. Return sauce and
meatballs to the pot.
Serve over freshly cooked pasta.
Source: Chef Mark Tarbell - Tarbell's, Phoenix, Arizona