Cook the bacon. Crisp bacon in a skillet over medium heat. Remove and crumble. Reserve 1–2 tablespoons of bacon fat in the pan for later.

Preheat and prep. Heat the oven to 400°F (200°C). Line a baking sheet with parchment. If you’re serving over cauliflower rice, start sautéing it now so it’s ready when the meatballs are done.

Mix the meatballs. In a large bowl, combine ground meat, egg, almond flour, Parmesan, ranch seasoning, garlic, onion powder, salt, pepper, and half the crumbled bacon. Add chopped parsley or chives. Mix gently until just combined.

Form the balls. Scoop into 1.5-inch meatballs. Aim for 16–18 pieces. Don’t pack them too tightly; that keeps them tender.

Sear for flavor (optional but recommended). Heat the reserved bacon fat (plus a touch of oil if needed) over medium-high. Sear meatballs in batches for 1–2 minutes per side until browned. Transfer to the baking sheet.

Bake to finish. Bake 10–12 minutes, or until the centers reach 160–165°F (71–74°C). Rest for 5 minutes so juices redistribute.

Build your bowls. Add your base (greens or cauliflower rice). Top with meatballs, remaining crumbled bacon, a drizzle of keto ranch, and extra herbs. Add avocado, tomatoes, or jalapeños if you like.

Brighten it up. Squeeze a little lemon over the bowl for a fresh pop that balances the richness.