These meatballs have so much flavor and pair perfectly with the sauce, and they're friendly to so many diet types. And if you're vegan, just make the sauce and you'll still love it! It's all just really good and will definitely earn its spot in the rotation.
128oz canSan Marzano whole tomatoescrushed by hand, Cento brand preferred
1largecarrotpeeled, cut into 3rds
1-2tbspsugar
TTsalt
TTpepper
1handfulbasilfresh, chopped
Instructions
For the Meatballs
In a pan on medium heat, sweat the onions in the olive oil. Add the oregano, thyme, garlic powder, nutmeg and allspice. Season with salt and pepper.
Add the sauteed onions into the meat. Add the remaining ingredients and mix until combined evenly. Be careful not to overwork it, as it can turn gummy.
Oil a baking sheet with olive oil. Roll the mix into balls a little larger than a golf ball and place on the pan, evenly spaced out. Bake in a 375 degree oven for 20 minutes.
For the Sauce
In a pan, sweat the onions with the thyme and oregano. Add the chopped garlic, tomato paste, orange zest, and orange juice. Warm through, then add the crushed tomatoes, stewed tomatoes, carrot, sugar, salt & pepper. Simmer for 30 minutes, stirring frequently to prevent burning. Add the cooked meatballs to the sauce and simmer for another 10-15 minutes.
Remove the thyme and oregano and discard. Remove the carrot and either discard or slice up and serve as a small side to your pasta (it's delicious after cooking in the sauce). Add the fresh basil and stir. Remove from heat.
Serve the meatballs and sauce over your favorite spaghetti noodles, or a bed of spaghetti squash for those with gluten or grain sensitivities.