Mix meats, eggs, bread crumbs, parsley, 1 clove garlic, ancho chili powder, 1 pinch black pepper, 1 Tbsp kosher salt, bacon and 2 onions in a large bowl; form into large meatballs.
Heat 1 Tbsp 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 the sauce.
In a soup pot, sauté 1/2 onion in 2 Tbsp 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 by half.
Remove the meatballs; set aside.
Using a food processor or blender, purée the sauce in batches. Return sauce and meatballs to the pot. Serve over freshly cooked pasta.Makes Source: