Mix the meatballs: In a bowl, combine ground meat, almond flour, egg, 1/4 cup Parmesan, half the minced garlic, onion, Italian seasoning, salt, and pepper. Mix gently with your hands until just combined.

Form: Roll into 14–16 meatballs, about 1.5 inches each. Chill for 10 minutes in the fridge to help them hold shape.

Sear: Heat olive oil in a large skillet over medium-high. Add meatballs in a single layer and brown on all sides, 6–8 minutes total. Transfer to a plate; they don’t need to be fully cooked yet.

Start the sauce base: Reduce heat to medium. Add butter to the same skillet. Add remaining garlic and sauté 30 seconds until fragrant. Stir in sun-dried tomatoes for 1 minute.

Deglaze: Pour in broth and scrape up browned bits. Simmer 2–3 minutes to reduce slightly.

Cream it up: Stir in heavy cream and the remaining 1/4 cup Parmesan. Simmer on medium-low, stirring, until slightly thickened, 3–5 minutes.

Add spinach: Fold in spinach and let it wilt. Season with salt, pepper, and a pinch of red pepper flakes if using.

Return meatballs: Nestle meatballs into the sauce. Simmer gently 6–8 minutes until cooked through (165°F internal for beef/pork blend).

Finish: Add lemon zest and a small squeeze of juice to brighten. Taste and adjust seasoning. Garnish with chopped basil or parsley and extra Parmesan.

Serve: Spoon over zucchini noodles, spaghetti squash, cauliflower mash, or sautéed greens.