Meatballs:

Prepare your meatball mixture first using the ingredients indicated. In a large bowl, combine all the meatball ingredients, except the eggs, and mix well. Depending on the amount of ground beef , whether or not you choose to add the almond meal, and the size of your eggs, you will need 2-3. Look for a sticky, moist consistency as you add the eggs. You want to be able to roll these into 1 inch meatballs but the mixture needs to be moist. Be cautious not to create a meat mixture that won't hold the meatball shape. Set meat mixture aside. Can refridgerate for use later.

Sauce:

Heat oil in a wide, deep frying pan. French saute pans well best but use a pan or skillet that has high sides since you need to pack in all your meatballs with the sauce to cook. The pan should be at least a 3 quart size. Add onions and cook, stirring until they soften (10 - 12 min). Do not brown the onions. Stir in garlic, ginger, cumin, paprika, cilantro, vinegar, tomatoes, and beef stock. Increase heat to high and let mixture come to a boil. Add meatballs and simmer, covered for 1 hour.

After an hour, lift meatballs out to a plate with a slotted spoon. Add tomato paste, increase heat and let the sauce thicken (about 10 more min). At this point, season with salt and pepper to taste. Place the meatballs back into the sauce and serve over freshly steamed spaghetti squash, broccoli, or grilled veggies. All are wonderful with this disk.