We enjoyed this recipe with several modifications. I reduced the eggs to 1 and added 1/4 cup Italian seasoned bread crumbs to give the meatballs a nicer consistency. I used 1 lb. ground venison mixed with 1 lb. lean ground beef so meatballs were a little drier than most. I also skimmed grease off the top frequently as it tended to pool with watery-liquid. I made my own sauce with drained Italian tomatoes and canned tomato sauce. It was good and was served over spaghetti squash (cooked separately and pulled into strings).
This recipe had a good taste, but the sauce got too thin for my liking. I would omit the water totally. Also, the meatballs are kinda dense due the low-carb aspect of this recipe. I'm use to a softer meatball using breadcrumbs or something. I think when make it again (being a non-low-carber), I'll add some breadcrumbs to the meat mixture. Otherwise, it was a good recipe for an easy dinner!
Very good and easy spaghetti sauce which we enjoyed. Next time I may use a bit less pepper. Thanks for sharing!