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Get your sauce going first by heating a sauce pan to medium and adding olive oil. Add the onion and cook about 4 minutes to soften, then add garlic and stir. Cook another minute until you can smell the garlic.
Add whole tomatoes, tomato sauce, El Yucateco® Red Chile Habanero Hot Sauce, basil, and salt and pepper to your preference. Stir it up!
Bring the whole thing to a quick boil, then reduce the heat and let it simmer at least 30 minutes. An hour is better to let the flavors mingle.
Next, get your meatballs going by adding the minced onion, minced garlic, ground beef, egg, panko, Parmesan cheese, dried basil and El Yucateco® Red Chile Habanero Hot Sauce to a large mixing bowl. Add salt and pepper to taste.
Hand mix the seasoned meat, but do not overmix, or the meatballs can become mealy. Form them into 18 meatballs.
Heat a large pan to medium heat and add olive oil. Add meatballs and cook a couple minutes per side to brown them up. Pour the red sauce over them and let the whole thing simmer about 20-30 minutes to cook through.
Serve the meatballs onto hoagie or sub rolls. Top with extra Parmesan cheese and habanero hot sauce. Enjoy!