Preheat and prep: Heat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a lightly oiled rack set over a sheet pan for extra crispness.

Mix the meatball base: In a large bowl, combine ground beef, ground pork, eggs, almond flour, 1/2 cup grated Parmesan, mozzarella (if using), garlic, onion, parsley, Italian seasoning, red pepper flakes, salt, and pepper. Use your hands or a fork to mix until just combined. Don’t overwork it.

Form the meatballs: Use a cookie scoop or spoon to portion into golf ball–sized rounds (about 1.5 inches). You should get 18–22 meatballs. Roll gently with damp hands for smooth edges.

Make the crust: Spread the remaining 1/2 cup Parmesan on a plate. Press the top and sides of each meatball lightly into the cheese to coat. This creates the signature crisp crust.

Sear for color: Heat 1–2 tablespoons oil in a large skillet over medium-high. Working in batches, sear the meatballs 1–2 minutes per side until golden. You’re not cooking through yet—just building a crust. Add more oil as needed.

Bake to finish: Transfer seared meatballs to the prepared baking sheet. Bake 10–12 minutes, or until the internal temperature reaches 160–165°F (71–74°C).

Optional saucy finish: Warm marinara in a saucepan. Toss the cooked meatballs gently in the sauce, or spoon some over the top when serving to keep the crust intact.

Garnish and serve: Top with extra Parmesan and fresh basil. Serve with zucchini noodles, roasted broccoli, or a simple side salad.