Dice the onion and add it to a mixing bowl.
Peel and grate the carrots, then add to the bowl.
Add the remaining meatball ingredients to the bowl. Mix all together until combined.
Roll the mixture into golf-ball sized meatballs.
Use 1-2 T olive oil in a medium-sized skillet.
Heat to medium heat and add the meatballs to the pan. Searing the meatballs on each side. (Move them around so they can cook on each side.)
Cook for about 5-10 minutes continuing to adjust so that they cook on all sides.
While the meatballs are cooking, combine the ingredients for the sauce.
Take the meatballs out of the pan, and place to the side.
Pour the sauce into the pan and scrape up any bits left behind, then bring to a slight boil. Turn down to medium/medium low and return the meatballs to the pan.
Cover and cook 5-7 minutes, until meatballs are cooked through completely.
If the sauce cooks down too much, add more water or a little more Tamari if needed.
Serve over GF Spaghetti, quinoa or brown rice. The meatballs go well with a side of spinach or roasted Brussel sprouts.