In a large bowl, combine two pounds of ground sausage, one-quarter cup each of Bisquick and almond flour, one teaspoon of oregano, one-quarter teaspoon of nutmeg, one lightly beaten egg, one-half teaspoon each of salt and pepper, and two tablespoons of Worcestershire sauce.
Mix well and form into one-inch balls. Preheat a skillet over medium-high heat and fry the meatballs in olive oil until all sides are browned. Remove the meatballs from the skillet and place them in a covered, oven-safe dish.
Preheat the oven to 350°F.
In the same skillet, add one diced carrot, one-quarter cup of diced celery, four cloves of minced garlic, and one diced red onion. Sauté until the onions soften, about five minutes, then add this mixture to the pan with the meatballs.
Add all remaining ingredients, except the chickpeas.
Cover the dish and place it into the preheated oven for about an hour.
Remove from the oven and add the chickpeas. Return to the oven and bake for an additional hour at 300°F.
Serve over rice if desired.