Preheat oven to 350 degrees.

Make the sauce first by combining all of the ingredients in a wide pot. Bring to a low boil then reduce the heat to medium-low and let it simmer uncovered for 45 minutes, until thickened.

Meanwhile, make the meatballs.

Place the onion in a food processor and pulse until finely minced.

Add the egg, almond meal, beef, oil, ginger, and sea salt. Pulse until fully combined.
Roll the mixture into small bite-sized meatballs.

Space them evenly on two rimmed baking sheets and bake for 12 minutes, turning once.

Once the sauce has thickened, transfer it and the meatballs to a slow cooker set to low. Cover until ready to enjoy.