2 cloves garlic, mashed
1/2 cup fresh basil
1/2 cup fresh breadcrumbs
1/4 cup chicken broth
1/2 cup Parmesan cheese freshly cracked black pepper
2 to 3 cloves of garlic
2 cans of tomatoes
high quality dried basil
salt and pepper
1/2 cup fresh chopped basil
For the Meatballs
Put the meat in a bowl. Tip: Using a microplane grate the garlic. This is the quickest and easiest way to make a garlic paste. Add the Parmesan cheese and the salt and pepper. Pulse the basil with the bread crumbs and add to the bowl. Add the eggs and mix well. Tip: To check for seasoning by frying a small piece.
Form into meatballs and brown in olive oil. Add the meatballs to the sauce and simmer about one hour. NOTE: I like to roll the meatballs in fresh made breadcrumbs and fry before simmering in the sauce.
For the Sauce
Saute chopped onion in olive oil until translucent. Add the minced garlic and saute for 30 to 60 seconds. Do not let the garlic brown.
Add the tomatoes, dried basil, salt and pepper and bring to a simmer.(add broth if using) Add the browned meatballs, cover and continue to simmer for about an hour or until the meatballs are tender. NOTE: If you like your sauce thick, remove lid and let the sauce simmer for an additional 10 or 15 minutes.
Just before serving add fresh chopped basil.