Start the sauce.

1. Open tomatoes and reserve 1/2 cup of the crushed tomatoes or passata to use in the meatballs.

2. In a large on medium add olive oil and onions and sauté until translucent. Add in garlic and sauté and a pinch of salt and pepper. Add in tomatoes and fill the

cans/jar 3/4 of the way up with water to get all the tomato out and add to the pot, stir and turn down to medium low to simmer. Stir occasionally.

3. Whole sauce is starting to cook make your meatballs.

4. In a large mixing bowl add your ground meat and all other ingredients. Mix well with your hands and form the meatballs dripping them into the simmering sauce one at a time as you form them. Jiggle the pot a bit to make sure they are all submerged under the sauce and turn down a little and place a lid on. Cook for about 40 minutes only stirring gently after at least 10 minutes to give them time to hold together.

Serve with pasta, polenta, rice or even mashed potatoes and of course extra grated cheese on top!

These freeze well as does the sauce!

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