Combine all sauce ingredients in Dutch Oven (large pot) and whisk until smooth. Heat on medium until sauce starts to thicken. Add meatballs and let simmer for 30-45 minutes, then gently stir to incorporate all the meatballs in the sauce and cook another 30-45 minutes until done.
Mix all meatballs ingredients. Make desired size meatballs and drop into sauce. Lower heat so it still simmers but don’t let it burn.
I don’t stir the meatballs until they’ve set, usually 30-45 minutes. Then I gently move them around until they are covered in sauce. From that point on I still stir them every 15 minutes or so until ready.
They are great over rice and can be made gluten free using Presidents Choice pareve G-F bread crumbs.
Omit mustard for Passover and use Matzo meal (reg or G-F) Potato Starch for Corn Starch and KFP vinegar and ketchup. Serve on it’s own or over what ever you choose during Passover