Combine egg, tomato paste, onion, garlic, parsley, oregano, salt, pepper, almond flour and coconut flour. Mix well and then mix in the meat.

Preheat oven to 40 degrees.

Heat a nonstick skillet over high heat and enough of he olive oil to coat the skillet. Using an ice cream scoop (a must, as these meatballs are too sticky to roll by hand). Scoop out the meatballs and drop them directly into the pan. Let the, cook for about 30 seconds until brown, then flip them over using a spoon. Cook until brown on he other side (about 30 seconds) and then transfer to a baking sheet lined with foil or parchment paper. Repeat with remaining meat.

Transfer the meatballs to the oven and bake for about 15-20 minutes until the meatballs are firm to the touch. Serve with tomato sauce.