Spaghetti and Meatballs, my way

I LOVE Spaghetti and Meatballs, and I figure if you are going to eat this dish, make it fab! Homemade sauce and meatballs with a surprise make a good dinner really special.

Tomato Sauce

10 large vine ripe tomatoes (I used good fresh John's Island Toms)
1 head garlic
1/2 cup fresh basil leaves
1/2 large sweet onion
1 cup good red wine (or chicken stock)

Cut the top off the garlic, drizzle with olive oil, wrap in foil and bake at 400 for 3o minutes, until fragrant

In a large soup pot, or crock pot, throw tomatoes (quartered), basil, onion (quartered), wine and garlic cloves popped out of their skins. Cook until tomatoes explode and start to break down, 1 hour. Puree with inversion blender or place in blender in small batches, 

Special stuffed meatballs

1 lb Ground beef (I use 93/7 fat mix)
2 tbsp pesto
2 tsp minced garlic
s&p
fresh mozzarella, cut into cubes the size of a small dice

Preheat oven to 400. Blend beef, pesto, garlic and seasoning together in a bowl. To make meatballs, take a portion of meat mixture (about the size of a ping pong ball) and flatten in your hand. Put the mozz in the center and fold the beef around the cheese. Place on broiler pan. Bake until meat is cooked, and cheese is starting to ooze, about 12 minutes.

Toss noodles of any kind with sauce, top with meatballs. Sprinkle with Parmesan cheese.