For meatballs: mix all ingredients except the oil. Shape into 24 even-sized balls. Chill for at least 30 minutes.
Heat the oil in a large heavy skillet. Add the meatballs and brown over medium-high heat on all sides. You may have to do this in batches—don’t crowd the pan. Remove browned meatballs and keep warm.
For the sauce: in the same pan you cooked the meatballs add the onion and garlic. Cook over medium heat until they begin to get tender. Then lower the heat and cover the pan allowing the onions to cook completely.
Stir in the tomato puree/passata, water, hot sauce and salt & pepper to taste. Let the sauce gently boil over medium-low heat for about 10 minutes so that the sauce reduces about 25 percent. Add the meatballs to the skillet and half of the fresh basil. Cover and simmer for 10 minutes, stirring occasionally. Add remaining basil to garnish.
Serve over pasta of your choice
Lower carb pasta may replace the regular kind if you wish.