1 lb ground beef, or a combination of beef and pork
1/2 cup dryish, starchy particles (breadcrumbs, oatmeal, cornflakes, you get the picture)
1/2 c finely chopped onion
1 clove garlic, minced
handful parsley (1/4-1/2 cup), chopped
1 t each salt and pepper
14 ounce can whole or chopped tomatoes
8 ounce can tomato sauce
2 cloves garlic, minced
1 teaspoon oregano
2 teaspoons dried basil
1/4–1/2 teaspoon red pepper flakes
1/4 teaspoon salt
Mix all meatball ingredients together with your hands and form into 1.5 inch balls. You’ll probably get around 12 balls.
Brown over med-high heat in a small amount of oil.
Then add the canned tomatoes, tomato sauce, garlic, oregano, basil, red pepper, salt. Cover and turn heat to low. Simmer about 20 minutes.
Meanwhile, cook you up a pound of noodles or what-have-you.
Check on your balls. If the sauce is thin, cook with the lid off for another 10 minutes or so. Too thick, add a tablespoon or two of water or wine. (Make sure you leave the back door open to let the unicorns inside.)