Prep the bacon. Cook chopped bacon in a skillet over medium heat until lightly crisp. Drain on paper towels. Keep 1–2 teaspoons of the bacon fat for extra flavor if you’re baking.

Mix the meatball base. In a large bowl, combine ground beef, ground pork, egg, almond flour, minced onion, garlic, smoked paprika, chili powder, salt, and pepper. Add the cooked bacon. Mix gently with your hands until just combined. Don’t overwork it.

Form the meatballs. Scoop into 1½-inch balls (about golf-ball size). You should get about 20–24 meatballs. Place on a parchment-lined sheet pan.

Bake or sear. To bake: Heat oven to 400°F (205°C). Brush meatballs with a bit of reserved bacon fat or oil. Bake 12–15 minutes, until almost cooked through.

To sear: Heat a large skillet over medium-high with a drizzle of oil. Brown meatballs on all sides, then reduce heat and cook through, about 8–10 minutes total. Work in batches.

Sauce and glaze. Toss the cooked meatballs with keto BBQ sauce in a bowl. For a sticky finish, return them to the oven and broil 2–3 minutes, or simmer in the skillet for 2–3 minutes, turning to coat.

Finish and serve. Garnish with chopped parsley or chives. Serve hot as an appetizer with toothpicks, or plate with a low-carb side.