Preheat and prep: Heat the oven to 400°F (200°C). Line a sheet pan with parchment paper or foil, and lightly brush with oil to prevent sticking.

Combine dry mix: In a small bowl, stir together almond flour, ranch seasoning, garlic powder, onion powder, a pinch of salt, and black pepper. This evenly distributes the seasonings.

Make the meat mix: In a large bowl, add ground beef, softened cream cheese, shredded cheese, and the egg. Sprinkle in the dry mix. Use clean hands to gently combine just until uniform. Don’t overmix or the meatballs can turn dense.

Shape the meatballs: Scoop about 2 tablespoons of mixture per ball (a small cookie scoop helps). Roll lightly between your palms. Aim for 18–22 meatballs.

Arrange on pan: Place the meatballs on the sheet pan with space between them so they brown instead of steam.

Bake: Cook for 14–18 minutes, until the centers are no longer pink and the edges are lightly browned. Internal temperature should read 160°F (71°C).

Optional broil: For deeper color, broil for 1–2 minutes at the end, watching closely to avoid burning.

Rest and garnish: Let the meatballs rest 5 minutes to set the juices. Sprinkle with chopped parsley or chives if you like.

Serve: Plate with a drizzle of ranch or your favorite keto-friendly dip.