Combine all ingredients, except tomato sauce, and mix well.
Shape into bite size balls with a 1” to 1½” scoop and roll in hands. Distribute meatballs on a parchment paper covered sheet pan for baking and easy cleanup after baking.
In a preheated 350° oven, bake for 15 minutes, until just cooked -- they will look shiny. Place meatballs in warm sauce on the stove top (to let flavors marry) for about 5 minutes on low. Do not overcook or they will be dry.
Serve with gluten-free pasta, with tooth picks for a delicious appetizer, or on warm gluten-free bread with melted cheese for a wonderful meatball sandwich. This recipe can also be used in soup, without baking first -- just make smaller balls and drop into simmering soup. They will float when cooked through.
Recipe Note
Meatballs can be stored, well covered, in the refrigerator overnight for baking the next day.
