Before starting on our meatballs, we make our sauce, so it can get a head start simmering. Heat olive or canola oil in a large stockpot over medium heat. Add chopped onion and cook until soft, about five to eight minutes. Add the garlic cloves and cook for 30 seconds, stirring constantly.
Stir in the tomato paste and chianti. Cook until the chianti is nearly fully reduced.
Pour in the crushed tomatoes with the juice. Tie the thyme, rosemary and oregano together with kitchen twine. Add the bundled herbs with bay leaves and stir in salt and pepper. Mostly cover, leaving a crack open, and bring to a simmer. Stir occasionally and keep the heat as low as possible to maintain a simmer.
Now we start on the meatballs. In a bowl, combine the bread crumbs and heavy cream or milk. Allow the bread crumbs to soak as you prepare the other ingredients.
Beat the eggs in a large mixing bowl. Stir in the garlic cloves, Parmesan, onion, parsley, Italian seasoning, salt, pepper and anchovy paste if using. Drain the bread crumbs in a fine-mesh sieve. Stir in the bread crumbs.
Add the ground beef and pork. Using a gentle touch, stir with a wooden spoon to form one cohesive mixture. You could even use your hands to mix the ingredients together. Mix just until combined.
Lightly oil your hands and form into balls slightly larger than the size of a golf ball. Heat oil in a large skillet over medium heat. In batches, add meatballs without overcrowding the pan. Brown on one side and then roll over to the other side. Repeat until the meatballs are lightly browned on all sides.
After frying, drop the fried meatballs directly into the simmering sauce. Simmer on low to medium-low heat about two hours, stirring occasionally. Try to be as gentle as possible when stirring. If you're in a hurry, you could simmer the meatballs for only 20 minutes, but two hours is best for optimal flavor and texture.
After simmering for two hours, stir in the freshly chopped basil and turn off heat. Serve the meatballs with pasta or as a party appetizer. Enjoy!