In a large mixing bowl, combine all the ingredients for the meatballs, except the mini bocconcini. Knead well with clean hands until fully combined.
Place a piece of meat of roughly 55g (2oz) in the palm of your hand (if you want to know the exact weight you should get per meatball, weigh your meat mixture and then divide its total weight by 24) and press a mini bocconicini right in the center of the meat. Then, gently fold the meat back over the cheese with your fingers and finally, seal the cheese in by rolling the meat into a perfect meatball between the palms of your hands; set aside and repeat with the rest of the meat and bocconcinis.
Place a large saute pan over medium high heat and add a few tablespoons of your favorite cooking oil to it (I'm a big fan of avocado oil). Once the pan is hot enough, sear the meatballs, about 8 at a time, until they get nice and browned all around, about 2 minutes total; transfer to a plate and repeat with the rest of the meatballs.
Once all the meatballs have been seared, drain any excess fat from the pan and return it to the heat source. Add crushed tomatoes, water and spices to the pan, mix well and bring to a simmer. Cover and simmer for about 5 minutes, then return meatballs to the pan, making sure to bury them under the sauce.
Reduce the heat to minimum, cover and cook the meatballs for about 30 minutes on a slow simmer. Kill the heat and let the dish rest for 5 to 10 minutes then serve over your favorite pasta (zoodles would be fantastic, too!) or with a side of steamed green vegetables (broccoli or green beans come to mind)