Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large bowl combine ground beef, almond flour, grated Parmesan, minced garlic (3 cloves), egg, Italian seasoning, salt, pepper, and red pepper flakes if using. Mix gently until just combined—don’t overwork.

Chill the mixture 5–10 minutes in the fridge to help it firm up and hold shape (see tips).

Shape into ~20 evenly sized meatballs (about 1" diameter). Use a cookie scoop for uniformity if you like. Place on the prepared baking sheet, leaving some space between each.

Bake 15–20 minutes, until browned and cooked through. Aim for an internal temperature of ~160°F (71°C) for beef.

While meatballs bake, melt butter in a medium skillet over medium heat. Add the remaining 2 cloves minced garlic and sauté 1–2 minutes until fragrant (do not burn). Stir in heavy cream and lemon juice. Simmer gently 3–5 minutes until the sauce thickens slightly. Season with salt and pepper to taste.

Transfer the hot meatballs into the skillet with sauce (or pour sauce over meatballs). Gently toss to coat each meatball, warming 1–2 minutes to meld flavors.

Sprinkle with chopped parsley and serve immediately with zucchini noodles, cauliflower rice, or a green salad.

Chill the mixture briefly before shaping to reduce stickiness and help meatballs hold together.

Use 80/20 ground beef for juicier meatballs; leaner meat can dry out.

Don’t overmix—mix until ingredients are evenly combined.

Use a meat thermometer to avoid overcooking.

To crisp the outside more, broil for 1–2 minutes at the end (watch closely).

Reheat leftovers gently in sauce to prevent drying.