In a large saucepan over medium heat, cook the garlic and onion in olive oil for 3 – 5 minutes, until beginning to turn translucent. Add parsley and continue to cook for another minute or two. Then add the white wine, tomatoes, honey and salt and pepper. Bring to a simmer, breaking down the tomatoes and continue to cook on low for 1 1/2 hours. Taste the sauce and adjust the spices if necessary.

Move half of the sauce to a blender or food processor and process until smooth. Reserve to toss with fried potatoes.

To the remaining sauce in the pan add your desired amount of crushed red pepper flakes and continue to simmer until meatballs are ready. A minute or so before adding the cooked meatballs, mix in the peas if using.

Make sure your ingredients are cold and add all of them to a medium bowl or stand mixer. Mix well by hand or mixer until fully combined, cover and let rest in the fridge for 30 minutes. Remove from fridge and roll into balls roughly 1 1/2″ in diameter.

Heat olive oil in a large frying pan over medium heat. Add the meatballs – making sure not to crowd – and fry on all sides until crisp and cooked through. As they are done cooking add them to the spicy tomato sauce. Serve hot.

Peel and dice the potatoes and soak in cold water for 10 – 15 minutes to help remove the starch. Drain and dry potatoes well.

Heat oil in a large heavy bottom pan or cast iron skillet to 300 degrees. Fry potatoes, in batches, for 3 – 5 minutes, until they lose their sheen. Drain on paper towels and allow to cool a bit.

Turn up the heat until the oil reaches 350 – 370 degrees. Fry the potatoes, in batches, for an additional 3 – 5 minutes, until golden. Drain on paper towels and sprinkle with salt and smoked paprika. Toss with blended tomato sauce and serve with aioli!