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1.Combine The Water And Tomatoes In A Small Saucepan Over Medium Heat; Cook Until The Water Is Absorbed. 2.Mix Together The Tomatoes, Ground Beef, Onion, Bread Crumbs, Half-And-Half, Salt, And Pepper In A Bowl. Form The Mixture Into Golf Ball-Sized Spheres. 3.Heat The Olive Oil In A Skillet Over Medium Heat. Cook The Meatballs In The Heated Oil Until No Longer Pink In The Center, Turning Several Times To Maintain Even Coloring; Remove And Set Aside, Reserving Drippings In The Skillet. Stir The Water And Cornstarch Together To Dissolve Cornstarch, Then Mix Into The Drippings. Replace Skillet Over Medium Heat, Bring To A Boil And Stir Until Thickened; Serve On Side Of Meatballs.
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