Place all ingredients into a large bowl and mix well with your hands. I like to use rubber gloves.
Once fully combined either using your hands or a small meatball roller, roll the mixture into 1 inch balls.
Place the meatballs on the prepared sheet with ¼-1/2 an inch between them.
Bake on 400 ℉ for 10 minutes.
Either use right away in the sauce, or store in an airtight container overnight in the fridge. These may also be frozen for up to 3 months in the freezer to be used at a later time. If using frozen meatballs, allow them to cook in the sauce for 20-24 minutes.
Sauce
Place all sauce ingredients into a pan on medium and stir well.
Once sauce begins to boil, add meatballs in a single layer and add the lid.
Reduce heat to low. Let them simmer for 10 minutes, tossing a few times in the sauce every few minutes.
Remove the lid and allow them to simmer while the sauce thickens. Serve as is, or place onto appetizer picks! These meatballs are also great without the sauce!
Notes
Top Tips:
Don’t over-mix the meat. This will keep them tender.
Try to keep the meatballs a fairly uniform size. This will allow them to cook evenly. That’s why the meatball roller is such a great tool.
Nutrition:Nutrition information is automatically calculated and should only be used as an approximation. The owner of this site is not responsible for nutrition facts.