Step 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.

Step 2

Heat the oil in a large nonstick skillet over medium heat for about 2 minutes, or until the oil is shimmering.

Step 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.

Step 4

Remove the meatballs from the pan and set aside.

Step 5

Add all of the sauce ingredients to the same skillet you cooked the meatballs in and stir well.

Step 6

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.

Step 7

Simmer the sauce for 10 minutes, or until it has thickened and reduced by about one third, and the meatballs are cooked through.

Step 8

Serve hot, preferably over a serving of Keto Cheddar Leek Cauliflower Mash.

Step 9

Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.