Grandma Caravaggio's Meatballs and Sauce

This is a recipe I got from my children's grandmother who grew up in Sicily. It is the ONLY meatballs and sauce my son will eat and I usually double the meatball recipe so I have leftovers. The sauce is really simple and the secret is to simmer the jalapeno long enough to get the best flavour. The crockpot is great for this. I'm not totally accurate on the measurements because she never was so I just throw things in until it looks and smells good.  She even had me taste the raw meat mixture when she first showed me the recipe and I was mortified! If anyone knows me and my OCD they will understand. She also used the sauce for a soup base with fresh yellow beans or fava beans and the meatballs for a type of stuffing. Hope you enjoy it like our family does!

Meatballs

Pkg of lean or medium pork (approx. 1 1/2-2 pounds)

1 large jalapeno pepper, seeded if you don't like it hot and dice it small or use a small food chopper. We like it hot so I usually leave the seeds in! (you can also use green pepper about 1/2 a small pepper)

1/4-1/3 cup romano cheese or to your liking (you can use parmesan)

1/2 cup fine bread crumbs (you can use Italian seasoned crumbs available at the store)

2 eggs

1 tsp each salt and pepper

1 tbsp of minced garlic (or 2-3 cloves minced)

1 tbsp of olive oil

canola or veg oil for frying

Mix ingredients and roll into meatballs (approx 1-1/2 in wide). Make sure the oil is hot and add meatballs to oil and fry on medium-high heat turning until brown on all sides and cooked through. When done place on paper towel lined dish and shake some salt on top. (Kids like that when they eat them plain without sauce) You can also add them to the sauce and simmer if you want after they are cooked through.

Sauce

1 large can of tomato juice

1 can of tomato paste

1-2 jalapenos (depending on how hot you like it) cut lengthwise once (remove seeds if you don't want it hot).

1 tbsp. minced garlic

2 tsp basil or Italian seasoning.

1 tsp salt

2 tbsp. olive oil

2 tsp granulated sugar (This is not in the original recipe but I add it to cut the acidity) 

Add oil to pot and heat, add garlic and fry slightly watching it so it doesn't burn about 30 secs. You can also add chili flakes if you like things extra spicy. Add tomato juice and the rest of the ingredients and bring to a boil. Reduce heat and simmer for at least 1/2 hour or more. Or add to crockpot and simmer with meatballs on high for 3-4 hours. Remove jalapeno and give it to the person brave enough to eat it. :)

Serve with your favorite pasta. Top with Romano or Parmesan cheese and chili flakes.