To make the meatballs, I used a food processor. If you do not have a food processor you can dice/mince everything very finely.

Peel the onion and rough chop it and add it to the food processor. Remove the kale from the stems and add this to the food processor along with the 12 to 15 basil leaves, the fresh parsley, and the oregano. Pulse this or blend on low until it is a fine mince but not liquidy.

Add the ground beef to a large bowl then add the onion and herb mixture, the two eggs, the Parmesan cheese, the onion and garlic, powders and the soy sauce.

Mix the beef mixture until well combined, but do not over mix.

Roll the beef mix into 3 inch balls and place on a baking sheet. When you have rolled all the balls, let this rest on the counter for 25 minutes.

Heat the oven to 425°

Wash and dry the tomatoes and cut them in half lengthwise, placing them on a baking sheet or a roasting pan.

Drizzle with about 2 to 3 tablespoons of olive oil, then sprinkle generously with the coarse salt. Place in oven for 35 minutes.

When the meatballs have rested for the 25 minutes, place them in the oven as well and bake for 25 minutes.

In a skillet add a couple of tablespoons of olive oil and heat the skillet to medium heat. When the tomatoes are done roasting, remove from the oven and add to the skillet. Sauté these for 5 to 10 minutes, breaking them up as you sauté.

Add the can of tomato sauce to the skillet and then fill the can with water and add this to the skillet as well. Stir well to combine, bring this to a simmer, reduce heat, and let simmer.

When the meatballs have baked, remove them from the oven and add them to the skillet one at a time. Carefully stir them to submerge them in the sauce, bring this to a simmer, reduce heat to low, cover, and simmer 20 minutes. Stir occasionally.

Boil your pasta according to the package. Drain and set aside.

When the sauce and meatballs is nearly done, add more fresh basil and or oregano to the sauce right before serving all of this over pasta.