To make the meatball mixture, combine all the meatball ingredients in a large bowl. If you're making dairy free meatballs, omit the Parmesan cheese. You might need to add a little extra almond flour to get the right consistency.
Form the meat mixture into golf ball-size balls.
Cook the meatballs in batches in a large skillet over medium heat on the stovetop until browned on all sides.
Make the Sauce:
In a medium-sized pot heat the olive oil over medium heat.
Add the chopped onions and saute until soft, about 5 minutes.
Add the garlic and saute for another minute.
Stir in the tomatoes, tomato paste, Italian seasoning, and salt.
Bring to a boil then immediately reduce to a simmer.
Simmer for 10-15 minutes to let flavors meld.
Add the diced zucchini and the meatballs to the sauce.
Cook and stir over medium-low heat until the zucchini is slightly softened and the meatballs are cooked through. They should have an internal temperature of 160 degrees.
Serve over gluten-free pasta or spaghetti squash and enjoy!