Mix together all ingredients (gloved hands recommended) and form into golf ball sized meatballs.
Place in a glass casserole dish and bake for 20 to 30 minutes in preheated oven.
While meatballs are baking, begin your sauce.
When the meatballs are slightly golden, remove them from the oven, drain any excess grease and add them to the sauce you just made. Stir to combine and make sure meatballs are nestled underneath the sauce so they stay nice and moist.
Heat one tablespoon olive oil in a large pot or Dutch oven over medium heat and sauté onion + garlic until golden and aromatic.
Open the can of whole, peeled tomatoes and one or two at a time, hand-crush the tomatoes into the pot with the garlic. It doesn’t have to be perfect because as the sauce simmers in the oven, the tomatoes will break up and the chunks melt away into the sauce.
Add in the tomato paste through water and whisk to combineTurn the heat up and once it’s just starting to boil, turn it down to a simmer and add the meatballs.
Cover and set in the 350 degree oven for 45 minutes to an hour. If you (like me) want your sauce a little thicker, leave the lid slightly cracked so the sauce can breathe in the oven and thicken it up a bit.
This makes quite a bit of sauce, so if you place to double you may not need two batches of sauce!