Preheat and prep: Heat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a large baking dish to prevent sticking.

Mix the dry binders: In a large bowl, combine almond flour, salt, pepper, smoked paprika, and onion powder. This helps distribute seasoning evenly.

Add the flavor base: Stir in minced onion, garlic, chopped pickles, chopped bacon, 1/2 cup shredded cheddar, mustard, sugar-free ketchup, and Worcestershire sauce.

Add beef and eggs: Add the ground beef and crack in the eggs. Gently mix with your hands or a fork until just combined. Don’t overwork the meat or you’ll end up with dense meatballs.

Form meatballs: Scoop about 2 tablespoons of mixture per meatball (a medium cookie scoop works well). Roll into golf ball–sized rounds and place on the prepared baking sheet, spaced an inch apart.

Bake: Bake for 12–14 minutes, until mostly cooked through. Remove from the oven.

Add cheese topping: Sprinkle the remaining 1/2 cup cheddar over the meatballs. Return to the oven for 3–5 minutes, until the cheese melts and the meatballs reach an internal temperature of 160°F (71°C).

Make the sauce: While they finish, whisk together mayo, sugar-free ketchup, mustard, diced pickles, and paprika. Taste and adjust salt or acidity.

Serve: Plate the meatballs with lettuce cups, extra pickles, and a drizzle of burger sauce. Finish with a pinch of sesame seeds for a classic burger touch.