In a large bowl combine ingredients for meatballs except the olive oil. Scoop out 2 Tbsp and form into balls.
Set a sauté pan over medium heat. Add in 2 Tbsp Garlic & Herb Olive Oil, once hot add in meatballs. Cook 2-3 minutes until a crust forms then flip and cook another 2-3 minutes. Remove from the pan.
To make the sauce drain the oil from the pan then add 1 Tbsp Garlic & Herb Olive Oil, garlic cloves, tomato paste, and Black Garlic Sea Salt, let cook 1-2 minutes until fragrant. Add in canned tomatoes, water, Miscuglio, and Dark Balsamic Vinegar, stir to combine.
Bring to a simmer and then add meatballs back to the pan. Cover and transfer to the oven, cook for 30 minutes. If your pan is not oven safe, transfer sauce to an oven safe dish then set meatballs in sauce and cover.
Plate meatballs and sauce. Top with fresh parsley and more parmesan cheese, enjoy!