4.5cupstomato juiceI pureed about 5 of my garden tomatoes in a high-speed blender.
2cans tomato paste
4cans wateruse the tomato paste cans to measure out your water
2teaspoonssalt
1/2teaspoonpepper
4tablespoonssugar
1.5teaspoonsdried basil
1.5teaspoonsoregano
For the Meatballs:
2lbs.ground porkI used 1 lb. lean ground turkey and 1 lb. bison.
1.5cupssoft bread crumbs4 slices of bread ground in food processor
1/2cupgrated Parmesan cheese
2eggs
1/4cupfinely chopped onion
1.5teaspoonssalt
1teaspoongarlic powder
1/2teaspoonpepper
1-3tablespoonsextra virgin olive oil for pan frying meatballs
1boxor desired amount of your favorite type of pasta noodles, alternatively you can also enjoy this sauce over zucchini noodles (about 1 medium zucchini per serving)
Instructions
Heat olive oil in a very large pot or dutch oven. Saute onion for about 5 minutes and until soft. Add garlic and saute an additional 2-3 minutes.
Add tomato juice, tomato paste, water, salt, pepper, sugar, basil and oregano. Simmer 3 hours with loose lid and stir occasionally.
While sauce is simmering; combine all meatball ingredients in a large bowl. I used my hands to thoroughly combine ingredients together.
Roll meat mixture into meatballs and pan fry in a large skillet with olive oil. You will most likely have to do this in several batches, depending on the size of your skillet. You will not want meatballs to be completely cooked, just browned around the outside.
Add meatballs to simmering sauce for the last hour of sauce cooking time.
Enjoy sauce and meatballs served over your favorite pasta noodles, zucchini noodles or make meatball subs.
Notes
Nutrition is for sauce and meatballs only. Serve with your choice of pasta or zoodles.