The meatballs must be cooked in advance. You can either do this in the morning or the day before.
Preheat oven to 350 degrees.
Mix all meatball ingredients together.
Line a baking sheet with parchment paper.
Using wet hands roll the meat mixture into 2 inch balls. Roll between your hands until the outside of the balls is smooth. Re-wet your hands as necessary.
Bake for 20 minutes or until cooked all the way through.
In a large soup pot heat some olive oil and brown the meats.
Remove the meats from the pot and set aside.
Cook the onion in the pot until translucent. Add more oil as necessary.
Add the minced garlic to the pot and cook until fragrant.
Add the paste to the pot and cook for 1-2 minutes. You want the paste to start to turn brown - this reduces the acidity.
Add the remaining ingredients and the meats back to the pot.
Add the meatballs to the pot.
Add 1 1/2 cups water to the pot and bring to a boil.
Reduce to a simmer, cover and cook for a minimum of four hours to allow the flavors to infuse.
If sauce becomes to thick add some water. Alternatively, if the sauce is too thin, remove the lid and allow to reduce until desired consistency.