Prep the oven and pan. Heat the oven to 400°F (200°C). Line a sheet pan with parchment and lightly brush or spray with olive oil. This helps the meatballs brown without sticking.

Prep the spinach. If using fresh spinach, sauté it in a dry skillet for 2–3 minutes until wilted. Cool slightly, then squeeze out as much liquid as possible and chop finely. For frozen spinach, thaw fully and wring out well in a clean towel.

Mix the aromatics. In a large bowl, combine spinach, parmesan, almond flour, minced garlic, minced onion (or powders), Italian seasoning, parsley, red pepper flakes, salt, and pepper. Stir to evenly distribute flavors.

Add the wet ingredients. Whisk the egg with the heavy cream, then pour over the spinach mixture. Stir until you have a cohesive, slightly thick base.

Fold in the meat. Add the ground beef (or beef/pork mix). Gently mix with your hands or a fork just until combined. Do not overwork; overmixing makes tough meatballs.

Shape the meatballs. Scoop about 2 tablespoons per meatball (golf ball size). Roll gently and place on the prepared pan, spacing them about an inch apart. You should get 18–20 meatballs.

Bake to perfection. Brush tops with a little olive oil for color. Bake 16–20 minutes, until lightly browned and the internal temperature reaches 165°F (74°C). For deeper browning, broil for 1–2 minutes at the end.

Optional sauce finish. Warm low-carb marinara in a skillet. Add the baked meatballs and simmer 3–5 minutes. For a cheesy finish, sprinkle with mozzarella and broil until melted and bubbly.

Serve. Garnish with extra parmesan and parsley. Pair with zucchini noodles, roasted broccoli, or a crisp green salad.