Good recipe, however, the meatballs could stand to be kicked up a few notches. I would add some salt and a little cayene pepper to the meat mixture next time. Possibly even sub half the beef for hot italian sausage. I made the meatballs as written, but only made half the amount of sauce, thinning it a little with beef broth, and it was plenty. I used crushed tomatoes instead of stewed, and some Panko breadcrumbs I had on hand instead of the wheat bread cubes. The sauce was a little bitter, possibly because my fresh tomatoes were not ripe, but the sugar at the end helped. I served it with some pan-seared polenta slices.
Chandra, Seattle, WA