FOR THE TOMATO SAUCE:
2 tablespoons olive oil
2 garlic cloves, peeled and end removed
1 28-ounces San Marzano Tomatoes (crushed or pureed)
FOR THE MEATBALLS
1 pound ground pork
3/4 cup whole milk ricotta
1/2 cup fine grated Parmiggiano Cheese
1/2 cup bread crumbs
1 large egg
2 heaping tablespoons finely chopped parsley
Dash of Worcestershire Sauce (optional)
1 teaspoon pepper
PREPARING THE TOMATO SAUCE
In a saucepan over medium high heat, add the olive oil and the garlic. As soon as the garlic is golden, remove and discard.
Add the tomatoes, salt and pepper and cook over medium low heat for about 25-30 minutes.
PREPARING THE MEATBALLS
Preheat the oven at 375
Mix all the ingredients by hand or in the KitchenAid mixer with the paddle. Roll out 12 meatballs.
Place them on greased baking sheet and bake for about 20 minutes or golden brown.
Can be served alongside any pasta of choice. Cook pasta according to manufacturer directions. Mix the meatballs with the tomato sauce and pasta. Serve hot with freshly grated Parmiggiano cheese over it.