Created by dienia b on April 2, 2016
Step 1: Place all the ingredients for the sauce in a dutch oven or heavy-bottomed sauce pan.
Step 2: Swirl about 3/4 cup (200 ml) water in the cans and add to sauce mixture.
Step 3: Simmer over medium heat while preparing the meatballs (about 20-30 minutes, depending on quick you are).
Step 4: Mix all the ingredients for the meatballs in a large bowl, mixing well with your hands.
Step 5: Using an ice cream scoop, scoop out all the meat mixture first, and then roll them out (you'll 20-24 pieces).
Step 6: Place them into the sauce, reduce heat to medium-low, and simmer for 15-20 minutes until the meatballs are cooked through.
Step 7: Using a slotted spoon, take out the meatballs and place them in a serving bowl, and set aside.
Step 8: Taste the sauce, if it tastes acidic, then adjust with a bit of sugar.
Step 9: Meanwhile, bring a large pot of salted water to a boil, and cook spaghetti according to package instructions, al dente its going into the sauce later and drain.
Step 10: Add pasta to sauce in pot and toss to coat.
Step 11: Divide pasta among 6 plates and top each serving with meatballs (about 4 each). Sprinkle with grated Parmesan cheese and serve immediately.