1. Preheat oven to 350 and line 2 cookie sheets with tinfoil if you are going to finish cooking the meatballs in the oven (recommended) instead of in the sauce.2. Mix all the meatball ingredients together and form into golf ball sized meatballs.
3. Put at least 1 T olive oil in the bottom of your large dutch oven and brown the meatballs on at least 2 sides in batches. Don't crowd the pan or the balls will steam instead of brown.
4. while the meatballs are cooking in your dutch oven, chop the onion, mince the garlic, prepare your bowl to drain the grease, and open the canned goods
5. Remove browned balls to cookie sheets and finish cooking in the oven for 30 -40 minutes
6. Saute the onion in the leftover hamburger grease/olive oil mixture until translucent (don't brown the onions).
7. Add the garlic to the onions, do not burn it
8. Turn off the heat on the onions and garlic, set a colander or fine mesh strainer over a bowl (you can use the bowl you mixed the meatballs in) and drain the grease from the onions and garlic
9. Scrape all brown bits off the bottom of the dutch oven, but leave them in the pot to flavor the sauce.
10. Return the greasy onions and garlic to the dutch oven.
11. Add remaining sauce ingredients to the pot.
12. Bring everything to a hard boil for 20 minutes, scraping the bottom of the pan frequently to prevent the sauce from sticking and burning.
13. Take the meatballs out of the oven and put them directly in the sauce. It doesn't matter if the meatballs are part of the 20-minute hard boil stage as long as they are cooked through when they get out of the oven.
14. Reduce heat and simmer for 3 - 4 hours
15. Prepare Pasta or zoodles
16. Spoon sauce and a few meatballs over pasta, garnish with parmesan cheese, fresh parsley or basil.