Juicy pork meatballs in a delicious tomato sauce. Serve with either pasta or rice.
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Heat the olive oil in dutch oven over medium heat.
Add the onions, the garlic, red pepper flakes, and sugar and season with salt, to taste.
Stir in the carrots and cook for about 2 minutes.
Add the canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook over medium heat, stirring from time to time, about 5 to 10 minutes.
Add half of the water and continue cooking another 10 minutes.
Taste for seasoning.
The tomatoes should be fairly broken down and the flavors coming together. Add remaining water, as needed, and cook for an additional 10 minutes.
Simmer the sauce as long as it takes to make the meatballs.
Add the ground pork to a large bowl, and add all the ingredients. Mix to combine and roll into 2 inch balls.
Heat the vegetable oil in a heavy bottom deep skillet over high heat. When the oil begins to smoke lightly, shut off the heat to avoid splattering.
Add meatballs in single layer and spread apart so they have a chance to brown instead of steam.
Cook in batches browning the meatballs over high heat and turning them so they brown all around and are cooked through. Cook each batch 5 minutes.
Use a slotted spoon to remove them from the pan to a tray as you make the batches.
Add the meatballs to the hot tomato sauce and allow them to bubble slightly and simmer over very low heat for a few minutes. Shut off the heat and allow the mixture to rest for a few additional minutes before serving.