Whole30 Meatballs in Red Sauce - Paleo, Gluten-Free

1 In a bowl, combine the beef, pork, veal, garlic, eggs, onion, parsley, almond flour, salt, baking soda, & black pepper. Use clean hands to mix until well combined. Lightly wet your hands and form the mixture into equal-size meatballs slightly larger than golf balls (around 2 ounces each).
2 In a large sauté pan, heat olive oil over medium-high heat. Working in batches, add the meatballs and cook until browned on two sides, 4 minutes per side. Transfer browned meatballs to a bowl and set aside. Repeat to cook the remaining meatballs.
3 Lower the heat to medium-low and add the olive oil and garlic. Gently heat the garlic until fragrant, about 2 minutes. Add the crushed tomato and stir through to combine. Return the meatballs, raise the heat to medium-high and bring to a simmer. Cover with a lid, lower the heat to low, and cook, stirring occasionally, for 90 minutes.
4 Taste the sauce for seasoning and adjust with salt and pepper as required. Serve with zoodles or cauliflower puree.