The sauce:

1 med onion chopped
3 TB olive oil
1 TB oregano
2 tsp ground black pepper
2 tsp granulated garlic
1/4 tsp cayenne pepper
2 TB basil
1/4 cup balsamic vinegar
3 28 oz cans diced tomatoes (I used a combo of whole tomatoes,
crushed and the sauce from above)
1-2 TB tomato paste if needed.

Measure spices except basil into dry bowl and set aside. Fry onion in oil until just cooked and starting to brown. Add spices except for basil and cook about 15 sec. Add vinegar and give it a stir. Add tomatoes let cook. on med=low while making meatballs. Add meatballs and simmer about 30 min. Add basil in last 5 minutes. let simmer a few more minutes. Serve over pasta.


1 lb ground chuck
1/2 cup dry unseasoned bread crumbs
1/4 cup grated parmesan or romano cheese
1 small onion minced (about 1/2 cup)
1 egg
1/2 cup tomato sauce
1 TB basil 1 TB parsley 1/4 tsp ground black pepper 1/2 tsp salt.

Mix all ingredients with your hands until well blended. Using about 1/4 cup of mixture, roll into ball. They tell you to flatten slightly and cook for 4-5 min each side under a broiler just to brown and set the meatballs. I did this in a very large fry pan. My only comment - add the tomato sauce to moisten mixture. Seemed a little too moist. I added a little more bread crumbs to balance.