Preheat your oven to 350F and move the rack to the middle position.
Add the meatball ingredients to a large prep bowl and mix together with your hands. Form approximately 20 1.5" meatballs and add them as you go along to a 9x13 baking dish.
Add the sauce ingredients to a medium bowl and stir together. Pour the sauce over the meatballs.
Cover the baking dish and bake for 1 hour. Make sure the foil/seal is tight or the rice won't cook properly. If you find the rice isn't cooked after an hour, simply pop it back in the oven until the rice has softened.
The sugar helps take the acidic edge off the canned tomato sauce - it's optional but recommended.
I don't necessarily recommend using brown rice since it takes longer to cook (up to 2 hours and you may need to add more liquid to the sauce). You could pre-cook the brown rice and then add it into to the meatballs.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.