• If pulling ground beef from fridge, let meat sit on counter for about 30 mins.

Make the Sauce

• Bring a stockpot with all SAUCE ingredients to a medium low heat, covered. Stir periodically and let simmer, smashing tomatoes and breaking apart. (Their juices pop, so watch out!)
• If sauce evaporates too much, add a bit more water. Make meatballs while sauce simmers, covered.

Prep the Meatballs

• In a small food processor, add all MEATBALL ingredients, but NOT the ground beef. Chop until finely ground.
• In a large mixing bowl, combine ground beef and bread crumb mixture. With clean hands, press and fold and mix all ingredients together. Be sure ingredients are mixed thoroughly. It is best to use hands for this.
• With your hands, form circular shapes with meat by rolling in the palms of hands. You should come up with about 14 meatballs, each about 2 inches in diameter.

Cook the Meatballs

• Set oven to broil on High. Line a sided baking sheet with foil, then lightly coat with cooking spray.
• Line meatballs near the center of sheet, close together, but not touching each other. Press down slightly on each ball so that when you turn them, they don't roll. Sprinkle tops with a bit of kosher salt and pepper.
• Broil in oven on High for approximately 5-7 minutes, or until tops have darkened and look slightly crusted. Carefully turn meatballs over with thongs, and broil on other side for about 5 more minutes.
• Once finished, remove sheet with meatballs from oven.

Meatballs and Sauce

• Carefully place meatballs into stockpot with sauce, one by one. Spread them out. Meatball tops should not be submerged in sauce. Spoon portions of sauce over all meatballs, so they are coated.
• Cover stockpot with lid, and let cook for about an hour on medium low. If simmering too much, you can keep on low. Meatballs can keep hot for a couple hours on stovetop on low.
• Serve meatballs in a bowl with sauce, or with gluten-free spaghetti.