Mix the meatballs: In a large bowl, combine ground meat, egg, almond flour, 1/4 cup parmesan, half the minced garlic, minced onion, Italian seasoning, red pepper flakes (if using), 1/4 cup chopped sun-dried tomatoes, 1 tablespoon chopped basil, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix gently with your hands until just combined—don’t overwork it.

Shape: Form 16–18 small meatballs (about 1.5 inches in diameter). Place on a plate.

Sear: Heat a large skillet over medium heat. Add olive oil plus 1 tablespoon reserved sun-dried tomato oil. Sear meatballs in batches, turning to brown on all sides, about 6–8 minutes total. Transfer to a plate; they don’t need to be fully cooked yet.

Aromatics: In the same skillet, reduce heat to medium-low. Add remaining garlic and the rest of the sun-dried tomatoes. Sauté 30–60 seconds until fragrant. If the pan looks dry, add a splash of oil.

Build the sauce: Pour in broth and scrape up browned bits. Simmer 2 minutes to reduce slightly.

Creamy finish: Stir in heavy cream and the remaining 1/4 cup parmesan. Simmer gently for 2–3 minutes until the sauce starts to thicken. Season with salt and pepper to taste.

Simmer meatballs: Return meatballs and any juices to the pan. Cover and cook on low for 6–8 minutes, or until the centers reach 160°F (71°C) for beef/pork or 165°F (74°C) for poultry.

Fresh herbs: Stir in remaining basil. Adjust seasoning. If you want a looser sauce, add a splash of broth. For thicker, simmer 1–2 minutes uncovered.

Serve: Spoon meatballs and sauce over zucchini noodles, sautéed spinach, or cauliflower mash. Garnish with extra parmesan and cracked pepper.