15ouncesdiced tomatoesor 6 whole Roma tomatoes, seeded and diced small
2tablespoonsfresh basilor 2 teaspoons dried
Salt and Pepper to taste
For the Meatballs:
3/4poundground beefhigher fat content is better
Preheat the oven to 400 degrees.
Combine meatball ingredients with your hands in a medium bowl. Divide into 1-2 inch balls (a cookie scoop works great). Place on a foil lined cookie sheet and bake for 13-14 minutes.
Meanwhile, heat a large pot over medium heat. Add a tablespoon of olive oil and the onions and cook until translucent. Add tomatoes, tomato sauce, garlic, and basil and a pinch of salt and pepper. To balance the acidity, add the sugar, if desired. Bring to a gentle boil, cover and simmer over low heat for 15 minutes.
When the meatballs are done, take them out of the oven and transfer them to the saute pan to simmer with the sauce while you cook the pasta.
Bring a medium pot of water to boil and cook pasta according to package directions. Drain and toss with the sauce.
Divide into bowls and serve hot. Top with grated Parmesan and chopped parsley, if desired.
The sugar is an optional step, but really does help to balance the acidity level, especially if you are using canned tomatoes.This recipe makes approximately 1 dozen meatballs, but it depends on the size that you roll them.