In a large skillet, heat the oil over a medium-high flame and add the onion and garlic and sauté for 3 minutes.
Reduce the heat to medium and add the wine, tomato paste, sugar, Italian Seasoning, red pepper flakes and salt and sauté for 2 minute.
Add the tomatoes, stir and simmer until reduced slightly, about 20 minutes. Season the sauce with more salt to taste. Stir in fresh chopped parsley and use over any pasta dish or meatballs.
Preheat oven to 400°F.
Mix all ingredients in a bowl thoroughly. Roll into 16 balls and arrange on a lined baking sheet or pan with sides. Bake for 20 minutes.
Remove from pan and add to a stock pot with the arrabbiata sauce. Simmer for 15 minutes. Serve over pasta of choice.
I use San Marzano crushed tomatoes or whole (drain is using whole) and crush with my hands into the sauce. Using canned diced tomatoes or a tomato puree just has extra water. If you prefer to use fresh tomatoes, I use Roma (plum) tomatoes, they are meatier and it's best to buy 2 pounds for this recipe.
<p>This recipe for Roman Meatballs with Arrabbiata Sauce was created by and is the propery of Kevin O'Leary, owner of Kevin is Cooking LLC. https://keviniscooking.com/roman-meatballs-arrabbiata-sauce/ </p>