In a large mixing bowl, add all the meatball ingredients and use your hands to mix well. Roll out tablespoons of the meat mixture into meatballs and place them onto a plate.
Add the olive oil to a non-stick pan and place over medium heat. Add the meatballs and cook for 5-6 minutes, turning regularly until browned and mostly cooked (not 100% cooked). Remove from the pan and place onto a plate.
Prepare the sauce. Heat the olive oil into the frying pan and place it over medium heat. Add the onions and garlic and cook for 2 minutes, until fragrant. Add the remaining ingredients and bring it to a simmer. Once it begins to simmer, reduce to low heat.
Add the meatballs into the saucepan and cook for 8-10 minutes, turning every so often.
Remove the meatballs and sauce from the heat and serve over low carb pasta or your favorite low carb vegetables.
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to one week. TO FREEZE: Place meatballs in a shallow container and store them in the freezer for up to 6 months. Meatballs must be thawed completely before reheating. TO REHEAT: Either microwave the meatballs for 1-2 minutes or reheat in a non-stick pan until warm and the sauce is bubbling.