Mozzarella stuffed meatballs and Sunday sauce

There's nothing like a homemade pasta sauce. I'm not italian, (and i refuse to call it GRAVY) but I enjoy doing my "Sunday dinners" making sauce and meatballs. It's become our ritual! There is no right or wrong way  to make sauce and everyone has their own little secrets that make theirs stand out. SO here is my recipe that I've changed many times and finally I am happy with it! 

The meatballs are moist and delicious and I'm never going to make a meatball without stuffing some mozzarella in it again!

For the sauce:

• 2 large cans of crushed tomatoes

• sausage/meat pack to flavor the sauce

• 1 tablespoon dried basil

• 1 tablespoon dried oregano

• salt and pepper 

• 1 cup grated  Parmesan cheese

• 5 cloves of garlic minced

• olive oil 

• splash of red wine

• 3 tablespoons of dark brown sugar 

• half can of water (tomato can)

• half can of tomato paste

• dash of hot pepper flakes

In a sauté pan, on medium heat, start to brown the meat on each side, then remove to a plate. 

***if you can't find this "gravy package" at your local store, you can just buy hot/sweet sausage and use that***

After you remove the meat, lower the heat to low, add a little more olive oil and sauté the garlic for about 30 seconds. 

Add the tomatoes

Then fill half the can with water and add it in. 

Add half can of tomato paste

Add salt, pepper, cheese, pepper flakes, dried oregano, dried basil and brown sugar. Add a splash of red wine. 

Put the meat back in and simmer on very low flame, covered for minimum of 1 hour. 

And now it's time for meatballs!!!!! 

You will need: 

• 1 1/2 lbs of chop meat

• about 3-4 tablespoons chopped parsley 

• 3 cloves of garlic minced

• salt and pepper

• 1 cup Parmesan cheese 

• 1 cup milk

• splash of red wine 

• 1 1/2 cups dried bread crumbs

• 2 eggs

• small mozzarella balls, halved 

***usually found by the deli counter, or if you can't find them, cubed fresh mozzarella is fine***

**this recipe can make approximately 30 meatballs. I made only 15 and froze the mixture for another day**

In a large bowl combine all the ingredients EXCEPT the mozzarella. Use your hands and do not over mix it. 

Form in a ball (a little bigger than a golf ball) and stuff with the mozzarella. 

Preheat oven to 400 degrees. Use a baking pan/sheet and rub with olive oil. 

Bake the meatballs for about 10 minutes then flip over and continue cooking for another 10 minutes. 

Once cooked, add to the sauce and simmer for about another 40 minutes. 

Serve over pasta of choice and ENJOY!!!