Crisp the bacon. In a large skillet over medium heat, cook the chopped bacon until crisp. Remove with a slotted spoon and set aside. Leave 1 tablespoon of bacon fat in the pan.

Mix the meatballs. In a bowl, combine ground meat, egg, almond flour, Parmesan, half the minced garlic, minced onion, Italian seasoning, smoked paprika, 1 tablespoon chopped parsley, salt, and pepper. Mix gently until just combined.

Form the meatballs. Roll into 1.5-inch balls. You should get about 16–20 meatballs. Avoid packing them too tightly so they stay tender.

Sear the meatballs. Add a little olive oil if needed to the skillet with bacon fat. Sear meatballs over medium heat, turning gently until browned on all sides, about 6–8 minutes. Remove to a plate; they’ll finish cooking in the sauce.

Build the sauce base. Lower heat to medium-low. Add butter and the remaining garlic to the same skillet. Cook 30–60 seconds until fragrant, scraping up browned bits.

Add liquids. Pour in chicken broth and let it simmer for 2 minutes. Stir in heavy cream and bring to a gentle simmer. Season with salt, pepper, and a pinch of red pepper flakes if using.

Finish the meatballs. Return meatballs and bacon to the pan. Simmer uncovered for 6–8 minutes, spooning sauce over the meatballs, until cooked through and the sauce slightly thickens.

Brighten and garnish. Stir in lemon juice to taste. Sprinkle with remaining parsley. Adjust salt and pepper. The sauce should be glossy and coat the spoon.

Serve. Plate with zucchini noodles, sautéed spinach, roasted cauliflower, or a simple green salad. Spoon extra sauce over the top.