Mix together the first 8 ingredients (meat through pepper) and place in the fridge at least an hour for all the flavors to meld. In a small bowl, whisk almond flour through pepper and set aside.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside. *After browning you'll be placing the meatballs in the oven to cook all the way through*.
Using a tablespoon or a melon baller, shape the meat mixture into golf ball size balls and roll into almond flour mixture.
In a large skillet over medium-high heat, add 1 tablespoon of the olive oil and brown 12 meatballs (important not to overcrowd the skillet) on all sides.
Using a slotted spoon, remove the browned meatballs and place onto lined baking sheet and continue with the additional meatballs.
Bake meatballs for 18-20 minutes until cooked through and prepare the sauce.
In the same skillet you browned the meatballs, toast pine nuts over medium heat for 3-4 minutes or until golden, stirring continuously to avoid burning (no need to add oil). Remove from skillet and set aside (will be added as a topping).
Add olive oil and heat, then add mushrooms and cook for 3-4 minutes until softened and lightly browned. Season with black pepper.
Add the fire roasted tomatoes, garlic and wine, bring to a boil and let cook for 3 minutes.
Reduce heat to a simmer and continue cooking over medium heat until the sauce reduces and becomes slightly thicker (approximately 10 minutes). Season with salt and pepper to taste if desired.
Serve meatballs with sauce and toasted pine nuts, enjoy!
