Meatballs: lots of chopped onion, 1 part ground pork to 1 part cooked black quinoa, salt & pepper and an egg. You can add a small amount of breadcrumbs if the mixture is too wet. I find that if I form the meatballs and let them sit in the fridge for an hour (or 20 minutes in the freezer) before cooking they don’t break apart as much. In a nice deep pan with a thick bottom, fry the meat balls at medium high heat for 3 minutes on each side. If the meatball is stuck to the pan let it sit for a few more minutes or gently shake the pan back and forth until it comes loose. Turn the heat down, discard any leftover oil then add the sauce and cover with a lid and let it simmer for 20 minutes or so.
Sauce: slowly simmer a can of diced or pureed tomato with lots of garlic, a spoon full of tomato paste, a little bit of water, dried basil, salt, pepper and a small spoonful of sugar for an hour or more, stir occasionally. Once the sauce has reduced by half, slowly mix in a little heavy and then pour over the meatballs. Serve with steamed broccoli.