Remove rings and wash hands.

Combine ground beef and eggs in a large bowl.

Gradually add bread crumbs to the meat mixture, ensuring even distribution.

Use warmer than room temperature water to aid in bread crumb expansion.

Heat olive oil in a pan over medium-high heat.

Pour tomato sauce into a separate pot and heat to a boil, then reduce to a simmer.

Gradually add water to the tomato sauce to adjust consistency, aiming for a slightly bouncy texture.

Form the meat mixture into 1 to 1 1/2 inch meatballs.

Reduce heat on the pan to medium.

Carefully place the meatballs in the hot oil, turning frequently to brown all sides.

Transfer the browned meatballs to the simmering tomato sauce.

Bring the sauce back to a boil, then reduce to a simmer for 45 minutes, stirring occasionally to prevent sticking.