Roasted Tomato Sauce and Meatballs, take 2

Our niece LB helped me make dinner tonight. We had a quick version of Roasted Tomato Sauce. LB's job was to help roll the meatballs. When I asked her to help, she jumped at the chance by saying "I can do that—I'm really good at rolling Play-Doh balls!" These meatballs are a combination of ground round and Italian sausage. LB and AC wouldn't actually eat the sauce and meatballs—they had buttered noodles. However, Andy, Mel, and I liked the sauce. Enjoy!

Roasted Tomato Sauce and Meatballs
1 onion, chopped
4 garlic cloves, sliced
2 Tbsp. olive oil
2 Tbsp. red wine vinegar
2 Tbsp. brown sugar
3 fresh oregano sprigs
2 Tbsp. chopped fresh basil
2 (28-oz.) cans whole tomatoes
1 (14.5-oz.) can diced tomatoes
1 (8-oz.) can tomato sauce
Meatballs

1. Line a 13- x 9-inch pan with aluminum foil. Place onion and garlic in pan; drizzle with olive oil. Bake at 350° for 15 minutes. Remove from oven, and stir in vinegar and brown sugar. Add in fresh herbs. Bake for 15 more minutes. Stir in tomatoes and tomato sauce. Return to oven and bake for 45 minutes. Remove from oven, and stir to break up whole tomatoes. Return to oven, and bake for 15 more minutes. Add meatballs to sauce, and serve over hot cooked pasta.

Meatballs:
1/2 lb. ground round
1 lb. Italian sausage
1 shallot, minced
2 garlic cloves, minced
1 Tbsp. chopped fresh basil
1 Tbsp. chopped fresh oregano
1 egg
1/4 cup Italian-style breadcrumbs

1. Combine all ingredients. Shape mixture into balls. Place meatballs on lightly greased broiler pan.
2. Bake at 350° for 20 minutes or until done.