Smoked Paprika Tomato Sauce with Fennel & Sarvecchio Meatballs

For the Meatballs:

1 pound Italian sausage, remove casing and crumble
1 pound ground beef 80/20
1 large yellow onion, diced small
1 lemon, zest only
2 eggs
6-10 crackers, crumbled
¼ cup milk
1 small bunch thyme, leaves only, chopped. 
1 teaspoon fennel seed
1 teaspoon chili flakes
1 teaspoon kosher salt
4 cloves garlic, chopped
½ cup shredded Sartori Sarvecchio cheese or Parmesan cheese. 
Crumble the crackers and soak them in the milk.  Combine all ingredients and roll 2-3 inch ball shapes. Place on a cutting board and bake at 350 degrees for 15-20 minutes or until golden brown.  Set aside. 

For the Sauce:

¼ cup extra virgin olive oil, Olea Farms Arbequina
1 large yellow onion, diced small
1 Tablespoon smoked paprika
1 teaspoon chili flakes
2-3 large heirloom tomatoes
1 teaspoon kosher salt
½ -1 quart water
Heat sauce pan, add olive oil and then the onion.  Cook the onion until it is sweating and slightly golden in color.  Add the paprika and chili flakes and stir for 30 seconds.  Add the diced tomatoes with their juice and ½ quart of water.  If the tomatoes are not covered in water then add a bit more until it is.  Bring to a simmer.  Let simmer for 30 minutes.  Puree with a blender or hand blender.  Season the sauce with 1 teaspoon of salt or to taste.  Add more water if it is too thick.  Place meat balls and sauce and bring back to a simmer for 10 minutes.  Serve the meatballs with a bit of sauce and fresh basil atop.  

 Makes about 24-27.