Prep the cheese: Cut mozzarella into bite-size cubes about 3/4 inch. Pat dry with a paper towel to reduce moisture. Set aside in the fridge while you prep the meat.

Mix the meat base: In a large bowl, combine ground meat, almond flour, eggs, Parmesan, onion, garlic, parsley or Italian seasoning, salt, pepper, and red pepper flakes if using. Use your hands or a fork to mix just until combined. Do not overwork.

Form the meatballs: Scoop about 2 tablespoons of meat mixture. Flatten slightly in your palm, place a mozzarella cube in the center, then wrap the meat around it. Seal well and roll gently into a ball. Repeat with remaining mixture.

Choose your cooking method: You can pan-sear then simmer in sauce, or bake in the oven. Both work well and keep the cheese melty.

Pan-sear and simmer (stovetop): Heat a large skillet over medium heat with olive oil. Sear meatballs in batches until browned on two sides, about 2–3 minutes per side. Pour in low-sugar marinara, cover, and simmer gently for 10–12 minutes until cooked through.

Oven-bake (hands-off option): Preheat to 400°F (200°C). Lightly oil a rimmed baking sheet or line with parchment. Arrange meatballs with a little space between. Bake 16–20 minutes, or until the centers reach 165°F (74°C). Warm marinara separately and spoon over to serve.

Garnish and serve: Spoon extra sauce over the meatballs, sprinkle with fresh basil and more Parmesan if you like, and serve hot.