DIRECTIONS

Easy Tomato Sauce
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and sauté until soft and translucent, about 3-5 minutes. Add celery and carrots and season with salt and pepper. Sauté until all the vegetables are soft, about 5 minutes. Add red wine, if using, stir and cook 3-5 minutes until liquid reduces by half.  Add SMT Diced Tomatoes, reduce heat to low and simmer, covered for 15-20 minutes while you prepare meatballs.  

Meatballs:
Add the onion, garlic, egg, bread crumbs, SMT Tomato Paste, parsley, grated cheese, salt and pepper to a large bowl and blend. Mix in ground meat.  This is easiest using clean hands.  After ingredients are thoroughly mixed shape into 1 1/4-inch-diameter meatballs.  To make uniformed meatballs use a squeeze handle ice cream scoop.  Place on a foiled lined baking sheet.  

Choose a frying pan large enough to accommodate all meatballs without crowding, or brown in two batches.  Heat oil with clove of garlic.  Once oil is heated and garlic is softened remove garlic from oil and discard.  Brown meatballs in oil about 5-7 minutes moving the meatballs around in the oil until brown on all sides. Using a slotted spoon or tongs, gently remove from meatballs from oil and place directly into tomato sauce. Cover the pan and simmer on low, 15-20 minutes, stirring gently halfway through cooking time. 

Assemble sandwiches, sprinkle with grated cheese and serve.

Meatballs can be frozen and stored up to 6 months in a freezer safe, covered dish. Allow to cool completely before freezing.  Do not assemble meatballs prior to freezing.