Make the ricotta filling: In a bowl, stir together ricotta, half of the parmesan, a pinch of salt and pepper, and 1 tbsp chopped parsley. It should be thick but spreadable. Refrigerate to firm up while you prep the meat.

Prepare the meat mixture: In a large bowl, combine ground beef, ground pork, pork rinds or almond flour, egg, minced onion, garlic, remaining parmesan, Italian seasoning, onion powder, garlic powder, salt, pepper, and remaining parsley. Mix gently with your hands until just combined.

Portion the meatballs: Lightly oil your hands. Scoop the meat mixture into 12 equal portions. Flatten one portion in your palm to a 3-inch disc.

Add the filling: Spoon about 1 tablespoon of the chilled ricotta mixture into the center. Fold the edges of the meat around the filling and seal well. Roll gently to form a smooth ball. Repeat with the remaining portions.

Brown the meatballs: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high. Brown meatballs on all sides, 6–8 minutes total. Work in batches so they don’t steam. Transfer to a plate.

Build the sauce: Reduce heat to medium. If the skillet is dry, add a splash of olive oil. Pour in the marinara or crushed tomatoes. Scrape up browned bits. Simmer 2–3 minutes and season to taste with salt, pepper, and crushed red pepper if using.

Simmer and bake: Nestle meatballs into the sauce. Spoon some sauce over the tops. If you like, sprinkle with mozzarella. Transfer to a 375°F (190°C) oven and bake 15–18 minutes, until the centers reach 165°F (74°C).

Rest and serve: Let the meatballs rest 5 minutes. Garnish with basil or parsley and extra parmesan. Serve with zoodles, spaghetti squash, or a crisp green salad.