In a large saucepan, heat oil and then saute garlic and onion.

One the onion is translucent, add diced tomatoes, tomato paste, Italian seasoning, and black pepper. Stir and cook on low heat.

In a large mixing bowl combine the ingredients for the meatballs. Use your hands and yes it will get a bit messy.

Once all ingredients are mixed well, form into balls about an inch or two around.

In a pan, brown the meatballs (add some olive oil to the pan if necessary).

Be sure to turn the meatballs slowly and often – they will be more apt to fall apart than the breadcrumb version. Making sure the meatballs are well browned before adding them to the sauce will help keep them from falling apart.

Once the meatballs are browned, add them to the sauce. Cook meatballs in sauce on low heat stirring occasionally for at least one hour – the longer the better.

Serve with large spinach salad or spaghetti squash.