1tablespoonreduced sodium soy sauce(or use a gluten-free alternative and add salt as needed)
Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.
In a medium bowl, use your hands to mix together the meatball ingredients.
Form the mixture into 20 meatballs. I find it easiest to shape the mixture into a log, slice it into five slices, then divide each slice into four.
Place the shaped meatballs on the prepared baking sheet, not touching each other. Bake 15 minutes.
Meanwhile, in a medium saucepan, whisk together the sauce ingredients. 5 minutes before meatballs should be done, heat the sauce gently over medium-low heat. If the sauce seems too thick, add a tablespoon or two of water.
When meatballs are done, use tongs to transfer them to the sauce. Gently toss to coat. Serve immediately.
If you need to feed a crowd, this recipe scales beautifully. I often double it to ensure I have tasty leftovers for several days. You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. They also freeze well.