Mix the meatballs: In a bowl, combine ground meat, egg, Parmesan, almond flour, half the garlic, diced onion, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix gently with your hands until just combined.

Shape: Roll into 14–16 small meatballs, about 1.5 inches across. Don’t pack them too tightly.

Brown: Heat 1 tablespoon oil in a large skillet over medium-high. Add meatballs in a single layer and brown on all sides, about 6–8 minutes. Transfer to a plate; they will finish cooking later.

Sauté zucchini: Add the remaining oil to the skillet. Toss in the zucchini and a pinch of salt. Cook 3–4 minutes until crisp-tender and lightly golden. Remove and set aside with the meatballs.

Build the sauce: Lower heat to medium. Add remaining garlic to the skillet and cook 30 seconds until fragrant. Stir in crushed tomatoes and tomato paste. Season with salt, pepper, and red pepper flakes. Simmer 2 minutes.

Return and simmer: Nestle meatballs and zucchini back into the sauce. Cover and simmer 5–7 minutes, or until meatballs reach 165°F internally and zucchini is tender.

Add cheese (optional): Sprinkle mozzarella over the top. Cover until melted, 1–2 minutes.

Finish: Turn off heat. Stir in chopped basil and a small squeeze of lemon. Taste and adjust salt and pepper.

Serve: Spoon into bowls. Garnish with extra Parmesan or basil if you like.