cooked pasta of choicewe use DeLallo whole wheat pasta
To make the sauce, heat olive oil over medium-high heat in a large stock pot and stir in diced onions, garlic, salt and pepper. Reduce heat to medium and saute onions until translucent, stirring frequently, about 8-9 minutes.
Stir in whole peeled tomatoes and tomato sauce carefully breaking apart tomatoes with a wooden spoon. (Alternatively, I like to break them apart with scissors in the can before adding.) Bring to a boil then reduce heat to low and simmer while you begin working on the meatballs. (You can add red wine and mushrooms at this time if using.)
For the meatballs, start by pre-heating oven to 350 degrees and lining two or three baking sheets with foil.
Place all meatball ingredients (sirloin through pepper) in a large bowl and use your hands to mix together until everything is thoroughly combined.
Using a cookie scoop, start forming mixture into meatballs and line into a single layer on the baking sheet.
Bake meatballs for 15 minutes then remove from oven and carefully add to the sauce simmering on the stove. Continue simmering sauce with the meatballs for 30 minutes or longer.
Serve over pasta of choice.
If you have a leftover parmigiano reggiano rind, add it to the sauce for flavor. This recipe can easily be cut in half.