In large pot, skillet or dutch oven, heat oil on medium and add onions. Saute for about 3 min. and then add garlic and cook 2 min. longer
Add tomato paste and stir. Add all spices and stir to combine
Add cans of tomatoes and tomato sauce, then 4 1/2 cup water. Stir in sugar (if using), parsley and peperoncini. Bring to gentle boil.
Turn heat down to a simmer partly cover and leave sauce to simmer about 2 hours or more, stirring occasionally.
After the sauce has been cooking for 2 hours, preheat the oven to 375 degrees. Line a cookie sheet with parchment paper or aluminum foil and empty pre-made meatballs onto the sheet. Place in oven pre-heated to 375 degrees F and turn the timer on for 30 minutes (*note: you can turn meatballs over at 15 minutes if desired to get browning on all sides)
Keep sauce on a low simmer. While meatballs are cooking, empty shirataki noodles into a strainer placed over a bowl. Rinse in a strainer over a bowl to get rid of offputting smell. Let drain while making sauce.
5 minutes before meatballs are done, add drained shirataki noodles to sauce and heat through.
Remove meatballs from oven, cover with tomato sauce, garnish with fresh parmesan and serve.