Ingredients
4 cans (28 ounces each) whole peeled tomatoes
1/2 cup olive oil
1/4 cup chopped fresh garlic
1/4 cup chopped sweet onion, preferably Vidalia
1/2 cup fresh basil leaves
Coarse salt and freshly ground pepper
2 pounds spaghetti, cooked
2 cups fresh breadcrumbs
1/2 cup milk
1 small shallot
1/4 cup fresh parsley leaves
1 pound ground sirloin beef
1 pound ground pork
2 large eggs
1 tablespoon garlic powder
1 cup freshly grated Parmigiano-Reggiano cheese
Coarse salt and freshly ground pepper
Olive oil
Preparation
Prepare the meatballs; place breadcrumbs in large bowl; add milk to moisten. Set aside.
Combine shallot and parsley in food processor; pulse until mixture is finely chopped. Add to breadcrumb mixture along with beef, pork, eggs, garlic powder, and cheese; season with salt and pepper. Using your hands, mix until well combined but not over-mixed.
Lightly coat hands with olive oil; roll meat mixture into 1-inch balls. Place meatballs on a baking sheet lined with parchment paper.
Heat 1 inch olive oil in a large skillet over medium heat. Cook meatballs in batches; until browned on all sides, 3 to 5 minutes. Transfer meatballs to a baking sheet lined with paper towels; let drain. It may be necessary to discard oil in skillet and add more.
Prepare sauce; place all ingredients into a food processor. Process until mixture is pureed. Transfer to a large saucepan. Place over medium heat and add meatballs. Cook until meatballs are heated through.
Bring a large covered pot of water to a boil; add salt. Add spaghetti, cover, and return to a boil. Uncover, and cook according to package instructions until al dente. Drain, and serve with meatball and sauce.
