If you made the sauce ahead of time, bring to a simmer on the stove.
Combine all ingredients together, I used my hands (just add some olive oil to them before you go for it to prevent sticking)!
Form the meat mixture into balls. I used about 3-4 tablespoons of meat at a time, but it all depends on what size you like your meatballs to be.
Add meatballs to a large skillet over medium heat with a drizzle of olive oil (enough to coat the pan). Cook the meatballs until they are browned on all sides (but not cooked all the way through) then add to your sauce.
Let simmer for about 30 minutes, adding water if needed. Once the meatballs are cooked through, taste the sauce and add more spices if necessary.
Serve with spaghetti and enjoy!!
I suggest making the sauce a couple days before serving to really let the flavors marry.
I also used my immersion blender to roughly blend up the sauce after it was done cooking.
For the meatballs, use almond flour to keep it gluten free.
Look for fresh pasta in the refrigerated section. It always tastes WAY better than dry.