In a stock pot over medium low heat, sweat the onion and garlic in a little oil til onion becomes translucent.
Dump into medium bowl, and combine with meats, breadcrumbs, eggs, parmesan and salt and pepper. Incorporate with hands. Form balls roughly an inch in diameter.
Brown meatballs in onion pan over medium heat. Remove meatballs and set aside.
Bring a (separate) pot of very salty water to a boil, then add dry spaghetti. Cook to package instructions, strain and set aside.
Using the meat pot, you can add in jar sauce and dress it up with a bit of an orange peel tied to fresh basil, or proceed to next step to make from scratch.
For scratch sauce, dice the rest of the onion and mince 1 clove of garlic. In the meat pot, add the onion and garlic and saute in the meat drippings. Tie the peel of a whole orange to a couple bunches of fresh basil and toss it in, then the tomatoes, tomato paste, and a bay leaf.
Let sauce come to a simmer, then add the meatballs back in. Simmer for 40 minutes or use a thermometer to test when meatballs are cooked through (160* F).
