In a medium bowl, add in all of the ingredients for the "Italian Meat-balls" except for the olive oil. Using your hands, gently mix.
Roll meat mixture into 1-1.5 inch balls and set aside on parchment paper. Tip: wet your hands with water before and throughout the process of rolling the meat into balls it doesn't stick to your hands.
Heat olive oil in a large skillet. Add the meatballs turing every minute or when they easily move to the touch. This will make it to where the meat doesn't stick to the pan and your meatballs fall apart. You might have to do two batches.
Once you brown all of the meatballs (they will not be fully cooked yet), set them aside.
Using the same skillet, add all of the ingredients for the "Easy Red Sauce".
Once the red sauce comes to a boil, add the meatballs into the sauce.
Lower the heat to medium low and simmer for 45-60 minutes covered, turning the meatballs every 8-10 minutes.
Once the meatballs are fully cooked (165 F check using meat thermometer), serve over spaghetti squash.