For the meatballs, add all ingredients to a large bowl and mix to combine with your hands (being careful not to over-mix). Form the meat into 12 meatballs; place them on a plate and refrigerate 15 minutes.
Meanwhile, add all ingredients for the sauce to a medium-sized saucepan. Cover the saucepan and bring to a boil, and then turn the heat down to simmer.
Once the meatballs have chilled for 15 minutes, add them to the simmering sauce and cook 20 minutes. Leave the saucepan covered until the last 5 to 10 minutes so some of the liquid can cook off.
Serve the meatballs with pasta or any kind of spiralized vegetable “noodles” you like.
Notes
For the low carb and keto-friendly versions of this dish, use a keto-friendly tomato sauce.
These meatballs freeze well, and can be reheated in the sauce on the stovetop or in the microwave.