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1
First prepare the sauce: Drain the tomatoes in puree or in juice, reserving the liquid.
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2
Strain the captured liquid to hold back the seeds.
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3
Using your fingers, push out the excess seeds from each tomato.
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4
Chop the tomatoes and set the tomatoes and puree or juice aside.
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5
In a Dutch oven or other heavy pan over medium-low heat, warm the olive oil.
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6
Add the carrots and onion and stir to combine the vegetables with the oil.
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7
Cover and cook over low heat for 10 minutes, removing the cover only to stir occasionally.
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8
The vegetables should soften but not brown.
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9
Meanwhile, in a food processor or in batches in a blender, combine the tomatoes and puree (or the tomatoes, juice, and tomato paste), the basil, and salt.
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10
Engage the processor or blender for several seconds to puree.
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11
Add the pureed tomatoes and the water to the pot with the carrots and onion and bring to a boil.
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12
Immediately reduce the heat to low or medium-low so the sauce is at a simmer.
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13
Cook uncovered, stirring occasionally to prevent the sauce from burning on the pot bottom, until the sauce thickens, about 25 minutes.
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14
When the sauce is done, set it aside.
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15
While the sauce is simmering, make the meatballs: In a bowl, soak the bread in the milk until softened, about 1 minute (or longer if the bread is stale).
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16
Squeeze well to wring out as much liquid as possible.
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17
In another bowl, combine the soaked bread with all the remaining meatball ingredients.
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18
Using your hands, form the mixture into little balls about the size of walnuts.
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19
In a large, deep skillet, pour in enough oil to reach halfway up the sides of the meatballs once they are added to the pan.
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20
Place over medium-high heat.
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21
When the oil is hot enough to make the meatballs sizzle, slip the meatballs into the oil, working in batches and leaving enough room around each to prevent crowding.
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22
If the meatballs are touching, they will steam rather than fry, and thus not cook properly.
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23
Saute the meatballs in the sizzling oil, turning to color evenly, until they are lightly browned all over but not cooked through, about 8 minutes.
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24
When they are ready, transfer the meatballs to a platter lined with paper towels to absorb the excess oil.
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25
When all the meatballs have been browned, drain off the excess oil from the skillet but do not discard the bits of meat that cling to the pan bottom.
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26
Add a few tablespoons of the tomato sauce to the skillet and, using a wooden spoon, loosen the bits that are stuck to the bottom, stirring them together with the sauce.
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27
Add this bit of sauce and the meatballs to the pan of sauce.
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28
Cover partially and simmer gently over low heat until the meatballs are cooked through and the sauce is at serving temperature, about 20 minutes.
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29
Stir in the salt and pepper.
