1. Sauce: 2. Pour one can whole tomatoes and one can tomato paste in to a food processor. Add all spices and blend until smooth. 3. Pour this in to a large pot (I use a 10 qt to be sure there's plenty of room). 4. Process remaining tomatoes and paste until smooth and add to pot. Add somewhere between 6 and 10 cups of water until the sauce has a loose, but not watery, consistancy. This will be the key to your sauce's thickness later. 5. Bring sauce to a boil and then simmer (the longer the better, but at least 2 hours). Once your pot is simmering, drop in your raw meatballs, one at a time and gently. Stir regularly, always from the bottom. 6. Meatballs: 7. Mix all ingredients together and form in to small balls, no bigger than a golf ball. Drop in sauce gently after it has started its simmer. ---------------------------------------------------------------------------
Nutrition
Ingredients
