In a large saucepan over medium-low heat, warm oil and gently saute garlic about 3 minutes; don’t let it brown. Add tomatoes and bell pepper and stir well. Raise heat to high. Once sauce begins to bubble, lower heat to simmer and cook 30 minutes.
Fold in basil and season to taste with salt and pepper. Add meatballs to sauce and cook together 15 minutes before serving. Serve over cooked spaghetti or linguine with grated Parmesan cheese.
Heat oven to 350°. Place garlic and bell pepper in a food processor and pulse a few times to break them up. Add prosciutto and basil and pulse until well combined. Remove to a large bowl. Add remaining ingredients (through eggs) and mix with your hands until well combined. Form into golf ball-sized balls. Place on a baking sheet and bake about 15 minutes.
John uses prosciutto as the pork component for its rich texture and flavor.