Roll up your sleeves and get ready. (If this is too many steps for you, try my simple meatball recipe)
2 pounds of lean ground beef. You may not need all of these meatballs for this meal but they freeze very well.
If you want to make more just adjust the ingredients accordingly.

put meat into a LARGE bowl. You need to have room to add and mix.
Some of you are going to have trouble with this because you don’t like to get your hands dirty. Take a deep breath and put your bowl next to the sink so you can wash your hands often.

Break the meat up with your hands. Don’t squish and squeeze it. Just break it up gently.
In a separate bowl or measuring cup stir together:
1 egg
1 tsp. chili garlic sauce (Lee Kum Kee)
1 TBLSP. dried oregano
2 green onions/scallions chopped fine
1 tsp. salt
1 tsp. pepper
make 2 inch in diameter balls and

either
put into large dutch oven/pot
or
place them in your **dutch oven/pot or put them on a baking sheet. You can cook these meatballs on the stove or you can do them in the oven. On the stove you will need to watch them and turn them often.
Oven method you put them in at 400 degrees and leave them for about 15 minutes or until browned.
From there you can freeze in a ziploc bag or container(once they cool) and use them in a recipe when you want them.

Once the meatballs are ready, add them to you **dutch oven that is HOT.

Because your meat is lean it may stick which of course is what makes them brown but you don’t want them to burn. Tonight I added 2 TBLSP. cooking oil after I had the meatballs in the pot for a few seconds. Now, I have mentioned before that Nano always says “don’t crowd your pot”. But in this case I wanted the meatballs to steam a bit so I kind of disobeyed.
SO
Add them to the hot pot and let them stick for a minute.
Add your oil
turn the heat back to medium-medium high.
let them cook with the lid off and turn them every couple of minutes.
You will end up with juice in the bottom of the pot.

Because the meat is lean, this juice does not need to be removed. Keep it for added flavor :0)
WHILE THE MEATBALLS ARE COOKING:

make your sauce!

EITHER:
2 398ml cans of AURORA diced tomatoes

OR
1 796ml can of KIRKLAND diced tomatoes

(You will learn that these are my favorites. Go back to lets talk tomatoes
1 TBLSP. oregano or italian spices
1 tsp. chili powder
1 tsp. curry powder
1 tsp. garlic powder
2 TBLSP. brown sugar
1/4 cup red wine vinegar

Once meatballs are browned, add sauce

OPTIONAL
cut into small dice, two medium carrots and add to pan.

give them a gentle stir and turn the heat to medium low
Cover

cook for 45 minutes or an hour

Serve with rice and salad