Prep the bacon: Dice the bacon into small pieces. Cook in a skillet over medium heat until crisp. Remove with a slotted spoon and drain on paper towels. Reserve 1–2 teaspoons of bacon fat for flavor.

Heat the oven: Preheat to 400°F (205°C). Line a sheet pan with parchment paper or foil and set a wire rack on top if you have one. This helps the meatballs cook evenly and stay juicy.

Mix the meatball base: In a large bowl, add ground beef, almond flour (start with 1/3 cup), egg, minced onion, garlic, smoked paprika, onion powder, salt, pepper, and a sprinkle of red pepper flakes if you like heat.

Add bacon and parsley: Fold in the crisp bacon and parsley. Drizzle in the reserved bacon fat for extra smoky depth. Mix gently with your hands until just combined—don’t overwork it.

Form meatballs: Scoop 1½–2 tablespoons of mixture per meatball and roll into balls. You should get about 18–22 meatballs. If the mixture feels too wet, add 1–2 tablespoons more almond flour.

Bake: Arrange on the prepared sheet (or rack). Bake for 12–15 minutes, until the centers are just about cooked through and juices run clear.

Glaze: Brush meatballs generously with sugar-free BBQ sauce. Return to the oven for 3–5 minutes to set the glaze. For stickier sauce, broil for 1 minute—watch closely.

Serve: Brush with a little extra BBQ sauce if you like. Garnish with more parsley and cracked pepper. Pair with a simple slaw or roasted veggies.