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For the meatballs:
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Preheat oven to 350 degrees.
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Cover a large rimmed baking sheet with foil and place your baking rack on top.
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Set to the side.
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In a large mixing bowl, mix together the meatball ingredients by hand.
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Once well mixed, begin rolling up the meat to 1 1/2 to 2 meatballs.
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As you roll the meatballs, place them close together on the baking rack.
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Once done, place the pan in the oven and bake for 30 to 35 minutes, or until browned on the outside.
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Remove from the oven.
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Place the number of meatballs you need in the sauce, which should be simmering away on the stove right now.
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(Instructions below).
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Allow the remaining meatballs to cool and then place them in some freezer bags and freeze for another meal.
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I usually break my packages down to about 10 meatballs per package and freeze them.
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For the tomato sauce:
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In a blender, add one of the cans of crushed tomatoes with the diced tomatoes and their juice.
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Add in the garlic, parmesan cheese, hot sauce (if using), olive oil, parsley, basil and black pepper to taste.
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Mix until well blended and smooth.
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Pour the pureed mixture into a large pot.
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If you have a Le Creuset or a similar type of pot, this is excellent for this sauce.
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Any heavy-bottomed pot will work well, but you definitely want a pot with some weight to it so you dont burn the sauce on the bottom.
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After you add the pureed mixture, add the second can of crushed tomatoes and the tomato paste.
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Turn the stove to medium heat and bring to a slow boil.
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Once this is achieved, turn it down to simmer and cover.
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When the meatballs are done, add as many as you need to the pot and stir well.
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Cover and allow to simmer away, stirring occasionally for an hour.
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Make sure to keep the heat on simmer and stir often enough to prevent scorching the bottom of the sauce.
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After an hour, remove from the heat and set aside while you prepare your spaghetti.
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I use 1 lb.
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of thin spaghetti, cooked to al dente in well-salted water.
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Combine the sauce, spaghetti and meatballs, adding extra grated parmesan to the top.
