Mix the meatballs: In a large bowl, combine the ground beef, ground pork, almond flour, Parmesan, egg, minced garlic (1–2 cloves), onion if using, parsley, salt, pepper, Italian seasoning, and smoked paprika. Gently mix with your hands until just combined. Don’t overwork or the meatballs can get dense.

Form the balls: With damp hands, roll into 1.5-inch meatballs. You should get about 18–20. Place them on a plate and chill for 10–15 minutes to help them hold shape.

Sear the meatballs: Heat olive oil in a large skillet over medium-high. Add meatballs in batches without crowding. Sear until browned on 2–3 sides, about 6–8 minutes total. Transfer to a plate; they’ll finish cooking in the sauce.

Sauté garlic: Lower heat to medium. Add butter to the pan drippings. When melted, add remaining minced garlic (2–3 cloves). Stir 30–60 seconds until fragrant. Don’t brown the garlic or it will turn bitter.

Deglaze and reduce: Pour in the broth, scraping up the browned bits. Let it simmer 2–3 minutes to reduce slightly and concentrate flavor.

Add the cream: Stir in heavy cream. Bring to a gentle simmer. Add a pinch of salt and pepper to taste. If you like heat, add a pinch of red pepper flakes.

Finish cooking: Return meatballs and any juices to the skillet. Simmer, partially covered, 8–10 minutes, turning once, until the meatballs are cooked through and the sauce thickens enough to coat a spoon.

Balance and enrich: Stir in a small squeeze of lemon juice and 2–3 tablespoons of grated Parmesan. Taste and adjust salt and pepper. If sauce is too thick, splash in more broth or cream.

Serve: Sprinkle with extra parsley and Parmesan. Serve over zucchini noodles, riced cauliflower, or sautéed spinach. Spoon plenty of sauce over the top.