Sauté the shallots in the olive oil until soft.
Add the garlic and sauté less than a minute.
Add the shallot/garlic mixture and the remaining oil from the pan to the meat.
Mix all of the ingredients for the meatballs and form into balls of desired size.
In a large, heavy bottomed Dutch oven, brown the meatballs in olive oil in batches. After the last batch, remove the meatballs and drain the fat from the pot.
Add the chili sauce and use it to deglaze the bottom of the pot, scraping off the brown bits with a wooden spoon.
Add the remaining ingredients for the sauce. The chili sauce is already somewhat sweet but if you prefer it sweeter add the sugar.
Cover the pot and simmer the meatballs on a low temperature as evidenced by bubbles gently breaking the surface, for one hour.
Serve them as is, over noodles, or make a sandwich on a hoagie roll.
