Preheat oven to 400 degrees.
In a large bowl, combine all of the ingredients and mix until well incorporated.
Cover the bottom of a casserole dish with pasta sauce.
Shape the meat mixture into ice cream scoop sized meatballs and place in the casserole dish. Add more pasta sauce, using enough to cover the meatballs.
Cover the casserole tightly with foil and bake for 25 - 30 minutes.
Serve over pasta and garnish with freshly grated cheese and red pepper flakes.
I typically make this big batch and freeze at least half of the uncooked meatballs. To freeze, line a rimmed baking sheet (that will fit in your freezer) with wax paper. Place the uncooked meatballs on the lined baking sheet. Freeze for 2 hours or until firm. Transfer the meatballs to a large ziplock bag or airtight container. These will keep in your freezer for six months.