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1
Prepare Sauce:
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2
empty 2 cans of whole tomatoes into a food processor and puree.
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3
add in dried herbs and spices (oregeno, basil, bay leaves, garlic).
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4
Place contents from food processor into large stock pot.
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5
Place on medium low heat and simmer.
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6
add sugar to sauce mixture.
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7
Cut sausage into halves and brown (do NOT cook throughly) over medium heat in olive oil.
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8
Add diced onion into stock pot.
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9
Remove browned sausages from skillet (discard oil) and add into sauce mixture in stock pot.
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10
Prepare meat balls:
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in large bowl combine meat, oregano, basil, salt, pepper, and garlic powder. Hand mix until combined well.
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12
Add in egg and cracker crumbs or bread crumbs. Combine well.
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13
Add in parsley, combine well.
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14
Roll into meatballs.
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15
Drop RAW meatballs into sauce. In order for meat to cook through throughly they must remain in simmering sauce for a minimum of 40 minutes. Be careful not to stir sauce to vigorously during first 20-30 minutes as that may break up your meatballs, just stir enough to make sure meatballs are completely submerged in sauce. Once 40-50 minutes has elapsed sauce should be ready to eat, as the meat should be cooked. I prefer allowing sauce to simmer on low heat for a 2-4 hours, as the longer this sauce cooks the better it tastes. The meat also absorbs more flavor from the sauce itself. As long as you cook meats at least 40-50 minutes in sauce mixture you should be fine. This does however change based on the size of the meatballs you make. I make ones around the size of a golf ball. Larger meatballs take longer to cook. You can always take one out and cut it in half to see if they are cooked through throiughly.
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16
Enjoy!
