I make 200 meatballs a week & fresh sauce three times a week. So I am confident to say that people like my meatballs & sauce.
I have always made my meatballs with 1/2 Italian sausage & half ground beef. When I lived in NY, I used Gianelli hot Italian sausage but now that I live in the country of Mexico, I make my own Italian sausage with ground pork, (I add oil & some bacon grease bc the pork is so lean), fresh chopped garlic, paprika, cayenne pepper, red hot chili flakes, salt & black pepper. I cook this up. Then mix it with ground beef & homemade Italian bread crumbs (fresh bread in the food processor with Italian seasoning, salt & parmesan cheese) & eggs. Bake at 350 on a cookie sheet for 25 minutes.
My sauce, I cook in a crockpot on high for 6 to 8 hours. A combination of crushed tomatoes, fresh tomatoes, fresh garlic & Italian seasoning. After cooking, I puree it.
I rarely make spaghetti & meatballs but my favorite is our Anthony panini. It is made with meatballs, fresh sauce, herbed ricotta, mozzarella & hot peppers (sauteed serrano, green chili, poblano & jalapeno). So good...also yummy toppings for a pizza or in a calzone