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.