Stir together all ingredients (except ground chuck) using only 1/2 cup of the beef broth. Add the ground chuck and mix together thoroughly.
Shape into meatballs about 2" in diameter (may use a 1 ounce scoop to make this easier). Place on baking sheets lightly coated with cooking spray; do not crowd together. Cover bottom of pan with additional beef broth.
Bake for 25 minutes, or until just cooked through. (Reserve pan juices for the marinara.)
In a large pan, sauté onions in olive oil over medium high heat until tender.
Stir in garlic and cook until fragrant, about 30 seconds.
Add remaining ingredients and bring to a boil. Reduce heat and simmer 15 minutes.
For spaghetti and meatballs, add desired number of cooked meatballs to sauce and simmer uncovered another 10 minutes, or until heated through.