To a mixing bowl, add the ground chuck. Basically add in all of the ingredients, with the exception of the oil and sauce, and give everything a good mix. You want to thoroughly mix all of the ingredients, but be careful not to over mix into a mushy meat.
Preheat your oven to 350 degrees.
Form the meat mixture into meatballs. I always say to go with the size that you want to size to. Some go the size of golf balls, up to the size of baseballs. I'm somewhere in between. Go with what you like. Once the balls are formed, set aside on a tray.
Heat a large skillet on medium-high heat. Add in the oil, and swirl that in the pan. Once the oil is lightly smoking, or just before, add in the meatballs. Do not overcrowd. If you need to cook the meatball in batches. Your goal here is to form a crust, so after a minute or so, gently turn the meatballs to get a crust going around the entire meatball. Adjust your heat accordingly. If it is too hot, lower it a bit, and vice versa.
Once a crust has formed, remove the meatballs and place onto a baking sheet, or casserole dish. If you are needing to brown more meatballs, clean out the pan, add more oil, and repeat.
Place the meatballs in the oven, covered with foil, and bake for about 25 minutes or until the meatballs are cooked through.
During this time, make the sauce. Add the sauce ingredients to a small sauce pot, stir well, and bring to a simmer. Take the meatballs out of the oven and pour the sauce all over the meatballs. Gently turn the meatballs to coat with the sauce.