Meatballs:
Gently combine meatball ingredients in a medium bowl. Shape into balls, using a standard cookie scoop (about 1 Tbsp.) and then roll between your hands to make them round. Place on a broiler pan and broil until the meatballs start to brown. Remove from oven and set aside until ready to use (or freeze for later use).
Sauce:
Heat olive oil in a large skillet. Add onion and garlic and cook until onions are translucent and garlic is fragrant. Add remaining sauce ingredients and combine well. (The baking soda helps neutralize the acid.) Bring to a simmer and add meatballs. Simmer on low, uncovered, until desired consistency is reached--about 25-30 minutes for a sauce that's of medium consistency. Serve over hot spaghetti, maybe with some bread sticks and some grated Parmesan on top.
Freezer Meal Instructions:
Prepare meatballs as directed, but divide the meatballs among two freezer-safe containers. Prepare sauce through adding all ingredients to the pan, but don’t simmer; rather, divide the sauce among the two containers. Freeze until ready to use. When ready to use, place in slow cooker and cook on low for about 5-6 hours, although you’ll want to keep an eye on the sauce and make sure it’s not burning if you go for the whole 6 hours.
