Combine all of the meatball ingredients into a mixing bowl and mix well until combined thoroughly.
Roll the mixture into approximately 2 dozen tablespoon-sized meatballs. **See Note**
Once the tomato sauce has been roasting for 20 minutes, remove the baking dish from the oven and give the sauce a good stir.
Nestle the desired amount of prepared meatballs down into the sauce and return the baking dish to the oven to roast for another 20-25 minutes, or until the meatballs are cooked through.
Once cooked through, remove the pan from the oven and slide the meatballs to one side. Use a fork or a potato masher to gently mash the roasted tomatoes, capers, garlic, and olives (if using) together until the mixture resembles coarse applesauce in texture.
Add 1/4 cup of the pasta cooking liquid ( or chicken broth, see note) to the pan with the mashed sauce and stir to combine, adding more if necessary to loosen the sauce until it is your desired consistency.
Coat the meatballs in the sauce and serve immediately with pasta, more red pepper flakes, and Parmesan cheese.