In a bowl, combine all the ingredients for the meatballs and season to taste.
1 lb. ground beef, 1 lb. ground pork, 1 egg, 2 tbsp. tomato paste, 2 garlic cloves, ¼ cup almond meal, 2 tbsp. fresh parsley, 2 tbsp. fresh basil, 1 tbsp. dried oregano, Sea salt and freshly ground black pepper
Mix everything well and form equally shaped balls of about 2 inches.
Melt cooking fat in a skillet over high heat.
Cooking fat
Brown the meatballs on all sides until nicely browned, 4 to 5 minutes. Set aside.
For the marinara sauce, heat the olive oil in a skillet over medium-high heat.
¼ cup olive oil
Add the onion and cook until soft and translucent, 4 to 5 minutes.
1 onion
Add the garlic and cook another minute; pour in the chicken stock and scrape the bottom of the pan.
4 garlic cloves, ½ cup chicken stock
Add all the remaining ingredients, bring to a light simmer, lower the heat and simmer for 10 to 12 minutes.
2 cups crushed tomatoes, ¼ cup tomato paste, ¼ cup fresh parsley, 2 tbsp. fresh basil, ½ tsp. dried oregano, 4 tbsp. olive oil, Sea salt and freshly ground black pepper
Add the meatballs to the sauce, toss everything gently and continue cooking, stirring for about 15 minutes, or until the meatballs are cooked all the way through.