Place everything into a large bowl and mix until well blended. A potato masher works well for this. (I think I may have learned that from Rachel Ray!)
Preheat oven to 375°. Prepare the baking dish - use a glass 9x13 or a jellyroll cookie sheet. Brush olive oil on the bottom of the dish.
Roll the meat mixture into balls, golf ball sized works well. You can make them bigger if you desire, just add about 5 more minutes to the oven time if you do so.
Bake meatballs for 15 minutes. Rotate pan all the way around and bake another 10-15 minutes.
Take out of oven, place meatballs into sauce pan. Let simmer 1 – 5 hours. The longer you can let then simmer in the sauce, the more flavorful they become.
Check and stir meatballs every 20 minutes, adding a little bit of water if needed as the meatballs absorb the sauce as they cook. (Be careful not to dilute the sauce too much!)
Make the sauce once you put the meatballs into the oven.