Spanish Meatballs with Cherry Tomato Sauce - Whole30

For the Spanish Meatballs
1 Add all meatball ingredients into a large mixing bowl. Use your hands to mix until just combined. *Avoid overworking the meat or it will toughen.
2 Use a spoon or melon baller to separate mixture into 14-16 golfball-sized portions. Rub your hands with tiny bit of oil or water and roll into meatballs. 
3 Preheat 1 tbsp EVOO in a non-stick or stainless steel skillet over med-high heat. Carefully add meatballs and brown in batches. Cook until golden brown and caramelized on all sides (approximately 12min total).
4 Transfer cooked meatballs to a tray and set aside.
For the Cherry Tomato Sauce
1 Discard all but 2-3 tbsp of rendered fat in the pan. If required, add an additional 2-3 tbsp EVOO. 
2 Drop heat to med-low and add onions. Season with a tiny pinch of salt and cook 3-4 min or until onions have softened slightly. Add garlic and chili peppers, cook an additional 1-2 minutes.
3 Add tomatoes and cook 4-5 min or until slightly softened. Add stock or water and reduce by half (approx. 2-3min).
4 Taste for seasoning and adjust sauce with salt and pepper as required. Return meatballs to pan and toss everything to coat.
5 Transfer Spanish Meatballs and Cherry Tomato Sauce to a serving platter and garnish with freshly chopped parsley.