Beef and Sausage Meatballs in Tomato Sauce

In a large bowl, gently mix together the beef, sausage, red pepper, and 1/4 teaspoon salt until combined, and shape into 16 balls (about 1 1/2 inches each). Heat the oil in a large heavy skillet over medium-high heat. Cook the meatballs, turning often, until lightly browned, 4 to 6 minutes. Transfer to paper towel–lined plates. Reduce heat to medium and drain all but 1 tablespoon oil from the skillet. Add the onion, garlic, oregano and 0. 25 teaspoon salt and cook, stirring occasionally, until the onion is tender, 4 to 5 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the crushed tomatoes, sugar, and 1/2 cup plus 2 tablespoons water. Add the meatballs and gently simmer, covered, for 10 minutes. Uncover and simmer until the meatballs are cooked through and the sauce has thickened, 18 to 20 minutes. Top with Parmesan and basil, and serve with crusty bread and a green salad, if desired.