My mom used to make porcupine meatballs when I was little, but I could swear the sauce was creamy, not tomato-based. These are good - lots of flavor, and my kids really liked it served over couscous (added a bit of the parsley and the onion salt to the cooking liquid).
I was going to make this with one can of tomato sauce and one of soup, but because I'm a goober and forgot to hit the soup aisle I used one can of seasoned tomato sauce for meatloaf (yes, it's actually called that - a Hunt's product, I think) that I had kicking around the back of the pantry for who-knows-how-long instead. It did have a meatloaf-y hint to it, but it was very tasty and very homey. This would be great comfort food on a chilly evening, but we enjoyed it just fine on a warm Texas night, too!
Be sure to really finely chop your onions because even 1/4" dice looks huge when the meatballs are barely over an inch! Next time I'll get the Pampered Chef handy-chopper out and just go to town on that little chunk of onion! Oh, and be very generous with the tomato-whatever - I used the seasoned sauce - in the egg. That's the flavor on the inside of the meatball, and more is better (as long as they still actually hold together, that is)!
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