With a mortar and pestle, mash the onion, ginger and garlic into as much of a mash as you can get it. The more you mash them, the better.
Transfer the mash into an oiled skillet. Sauté for about 2 minutes, or until the onions are translucent.
Add the sauce spices to the mash.
Pour in the crushed tomatoes.
Form the meatballs and place them into the simmering sauce. Cook for approximately 10-15 minutes, or until the meatballs reach at least 165 F. on a meat thermometer.
Serve with a side of brown rice.
Video
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible. Data does not include rice.