In a dutch oven or large saucepan, saute onion and garlic in ½ tablespoon olive oil until translucent.

Add tomatoes, tomato paste, basil, garlic powder, all-purpose seasoning, and red pepper flakes to the saucepan/dutch oven. Stir to combine. Add water to the pot until desired consistency is reached. For a thicker sauce, add less water than the above-mentioned ½ cup.

In a medium mixing bowl, combine turkey, oats, BBQ sauce, Worcestershire sauce, egg, all-purpose seasoning, garlic powder, and black pepper. Mix well and form mixture into small meatballs with hands and set aside.

In a separate saucepan, add the remaining olive oil over medium-high heat. Add in meatballs about 5-6 at a time (do not the over-crowd pan). Let cook on each side for about 1 minute just until browned, then immediately remove from heat and add to pot with the sauce.

Once all meatballs are seared and added into the sauce pot, simmer on low for 25-30 minutes, gently stirring occasionally. Meatballs should be browned in the center prior to consumption.