In a medium saucepan over medium heat, stir together the ingredients for the sauce. Add in approximately 1/4 cup of the reserved juices from the canned tomatoes. Bring to a boil, then reduce to a simmer over low heat. Add salt and pepper to taste.

In a large bowl, combine all the ingredients for the meatballs using your hands until the mixture comes together and all the ingredients are well-combined. Form meatballs into your desired size (I like mine to be medium-large, but others like smaller sized meatballs).

Preheat oven to 415 degrees.

Brown the meatballs on all sides in a large cast iron skillet over medium-high heat. Once browned, add the tomato and chianti sauce into the cast iron skillet. Place the skillet in the oven and bake until the meatballs are cooked through, approximately 15 minutes.

Remove skillet from oven, add pieces of burrata to the skillet between the meatballs, and return to the oven until the cheese is melted, approximately 3 to 5 minutes.

Serve immediately with creamy polenta or spaghetti.