Step 1

Place all ingredients in large bowl, mix well, and shape into desired ball size.

Step 2

Put the olive oil in a heavy bottomed pan and heat over medium heat. When the pan is heated, put in the meatballs, leaving a little space in-between each, and brown on all sides. Remove and set aside.

Step 3

Using the same pan, leave about 1 tablespoon of meatball drippings, and saute onion over medium low heat until soft.

Step 4

Add the garlic and cook for another minute.

Step 5

Add both cans of tomatoes, with their liquid, and bring to a boil. Reduce heat and simmer uncovered for about an hour, stirring occasionally.

Step 6

Mix in the basil and add salt and pepper to taste. Add the meatballs to the sauce and heat through.  Serve over pasta, sauteed cabbage, zucchini noodles, etc.