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1
Dice onion and garlic
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2
In a large sauce pan, warm EVOO on medium - high heat
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3
Add onions, cook until they are translucent
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4
Add garlic, cook until you can smell it - 2-3 minutes
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5
Add the rest! Crushed tomatoes, tomato paste, S&P, crushed peppers, basil, oregano, balsamic vinegar
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6
Stir to incorporate all ingredients well. Let the sauce come to a boil
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7
When it boils, turn the heat to medium-low. Cook for 45 minutes, stirring often
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8
Now for the meatballs... combine everything except the mozzarella in a large bowl. Get in good and gritty with your hands to mix everything up evenly
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9
This recipe will make roughly 16 small meatballs - about 2 tablespoons of meat each. Take 2 tablespoons of the meatball mixture, roll it into a ball and then flatten it in your hand. Place a bocconcini in the middle of the flattened meat patty, then close up the edges and roll it in your hands again so that it is smooth and no cheese is showing through cracks
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10
in a large non-stick skillet, heat EVOO on medium-high heat.
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11
When you can smell the EVOO, add the meatballs. Space them evenly on the pan (you may need to do this in more than one round). Every couple of minutes, turn the meatballs until they are evenly browned.
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12
When the meatballs are browned, add water to pan, cover loosely with a sheet of tinfoil. Let the water steam the meatballs for 3-4 minutes
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13
Next, add the meatballs to the sauce. Cook for another 20 minutes.
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14
Serve over spaghetti, on a roll, or just with a toothpick!
