Preheat the oven to 430˚F. Line a baking sheet with parchment paper or foil.
In a large mixing bowl add the lean ground beef, egg, 1 tsp. onion powder, 1 tsp. smoked paprika, ½ tsp. dried oregano, salt, and pepper to taste. Mix together until combined.
Form into meatballs and place on prepared sheet.
Bake for 12-15 minutes, then remove from the oven and set aside.
Heat a large skillet or pot over medium heat with olive oil.
Add the onion and cook, stirring occasionally until softened.
Add the garlic, bell pepper, eggplant and cook for about 4-5 minutes, stirring often.
Add the tomato sauce, stir and pour the chicken broth or water to the skillet. Let it boil and season with the thyme, basil, salt, and pepper to taste.
Add the meatballs to the vegetables and simmer on low heat 10-15 min.
Serve hot and enjoy!