Fry meatballs in oil and brown them well on all sides over medium-low heat, turning carefully about 10 minutes.
Then simmer meatballs in 1 1/2-2 quarts of gluten free sauce.
Serve and enjoy.
You want to lightly roll your meatballs between your hands to form a ball that feels like it will hold together, but lightly so they will absorb the sauce that you will simmer them in after you fry them in oil.
I use extra-virgin olive oil for frying over a medium flame being careful that the oil doesn't smoke. You can use another oil if you prefer.
Leftovers will keep in an airtight container in the fridge for 4-5 days.