Prepare the Tomato Sauce: 

1. Preheat oven to 425°F (220°C).
2. In an oven-safe saucepan over medium heat, heat avocado oil. Add onion and garlic and a pinch of salt and  red pepper flakes, cook for 2-4 minutes until fragrant and softened.
3. Add the canned tomatoes, crushing them with your hands. Stir in anchovies (if using) and season with salt and pepper.
4. Increase heat to high and bring the sauce to a boil. Remove from heat, cover, and place in the oven.
5. Bake for 1 hour, stirring every 15-20 minutes to prevent burning. Taste and adjust seasoning as needed.

Make the Meatballs:

1. While the sauce is cooking, make the meatball mixture. In a food processor, combine onion, garlic, herbs, tofu, lemon juice, miso paste, big pinch of salt, and couple of shakes of pepper. Blend until smooth.
2. In a large bowl, combine ground beef, almond flour, egg, salt, and pepper. Add the tofu mixture and mix well with your hands.
3. With oiled hands, form the mixture into 16 large meatballs. Place them on a baking sheet.

Cook the Meatballs:

1. Remove the sauce from the oven and increase the oven temperature to broil.
2. Broil the meatballs for 5-10 minutes, until lightly browned.
3. Reduce oven temperature to 400°F (200°C).
4. Add the meatballs to the sauce, return the pot to the oven, and cook for 30-40 minutes, or until the meatballs are cooked through.Taste the sauce and adjust seasoning with salt and pepper as needed.

Serve: 

1. Divide the meatballs and sauce among plates.
2. Top with fresh herbs preferably basil or parsley, and grated parmesan cheese.