For the Tomato Sauce:
- Heat the 3 T. EVOO in a small rondou over medium-low heat. Add the whole stems of basil including the leaves and sauté until the leaves start to blister. Right before the basil turns brown add the onion and garlic, sweat.
- When the onions have turned a golden brown sprinkle in the crushed red pepper flakes and marjoram to toast for a few minutes.
- Add the canned tomatoes salt and pepper. Cook over low heat for about 15 min. Then, pick out the basil stems leaving any leaves that may have fallen off.
- Using a stick blender, quickly blend the sauce, making sure there are still chunks of tomato.
Place the meatballs into the tomato sauce to reheat. Plate the meatballs, as you would like, with a bit of sauce draped over them. Finish by micro plaining Parmesan cheese and lemon zest over the meatballs. Finally, sprinkle with some chopped parsley.