In a medium-sized mixing bowl, combine the ground beef, parmesan cheese, almond flour, oregano, cumin, salt, pepper, garlic powder, onion powder and eggs until everything is evenly mixed.
In a small kettle, heat the vegetable oil over medium high heat while you form the meat mixture into golf ball sized balls.
Saute the meatballs while rotating them periodically to brown all of the outside. When the internal temperature of the meatballs reaches 160 F, they may be placed on a paper towel covered plate to drain.
Add all the ingredients listed above to the kettle you where cooked the meatballs after you drain off all but 2 tbl of the oil left from the cooking of the meatballs. Bring the sauce to a boil for 2-3 minutes while stirring and it thickens. Serve warm over your meatballs and "noodles".
Serve the meatballs with your favorite Italian tomato sauce over zoodles, spaghetti squash or french cut green beans. If you're not watching carbs, this is great over regular pasta noodles. Top with homemade Italian tomato sauce and extra Parmesan cheese.