To make the meatballs:

1. Put all of the meatball ingredients (except for the oil) into a medium-sized bowl.  Mix well with your hands, and then form into 18 meatballs, about 2 inches in diameter. 
2. Heat the oil in a large nonstick skillet over medium heat for about 2 minutes, or until the oil is shimmering.  
3. Add the meatballs and cook for about 3 minutes, then turn over with tongs and cook for an additional 3 minutes, or until golden brown.  
4. Remove the meatballs from the pan and set aside.  

To make the sauce:

1. Add all of the sauce ingredients to the same skillet you cooked the meatballs in and stir well.
2. Bring the sauce to a boil over high heat, then reduce the heat to medium and add the meatballs back to the pan and stir to coat in the sauce.  
3. Simmer the sauce for 10 minutes, or until it has thickened and reduced by about one third, and the meatballs are cooked through.
4. Serve hot, preferably over a serving of Keto Cheddar Leek Cauliflower Mash.
5. Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.