Prep the bacon: Cook bacon until crisp. Let it cool, then chop finely. Save a teaspoon of bacon grease if you want extra flavor in the mix.

Heat the oven: Preheat to 400°F (200°C). Line a baking sheet with parchment and lightly oil it to prevent sticking.

Mix the base: In a large bowl, add ground beef, eggs, almond flour, cheddar, chopped bacon, onion, garlic, parsley, smoked paprika, salt, and pepper. If using, add red pepper flakes and a teaspoon of bacon grease.

Combine gently: Use your hands or a spatula to mix until just combined. Don’t overwork the meat or the meatballs will be tough.

Shape the meatballs: Scoop 2 tablespoons of mixture per meatball (about golf-ball size). Roll lightly and place on the prepared baking sheet with space between each one.

Bake: Cook for 15–18 minutes, or until the centers reach 165°F (74°C) and the edges are browned. For more color, broil for 1–2 minutes at the end.

Rest and serve: Let them rest for 5 minutes. Serve with your favorite low-carb dip, or spoon over cauliflower mash or zucchini noodles.

Optional dip: Stir 1/2 cup mayo with 1 teaspoon Dijon, 1 teaspoon lemon juice, and a pinch of paprika. Season to taste.