These herb-packed meatballs are the kind of comfort food that makes you forget you're eating anything remotely "clean." A blend of ground beef and ground pork keeps them rich and juicy, while almond flour steps in as the binder so you get that satisfying, tender texture without any breadcrumbs in sight. Fresh basil and minced garlic go straight into the meat mixture, so every single bite is loaded with flavor before the sauce even enters the picture. The marinara comes together in one skillet with crushed tomatoes, sliced garlic, oregano, and just a touch of honey to round out the acidity — no sugar-laden jarred sauce needed. Baking the meatballs first at a high heat gets them beautifully browned, then nestling them into the simmering sauce for a final few minutes lets everything meld together perfectly. This recipe makes four generous servings, so it's equally at home on a busy weeknight as it is at a casual dinner with friends. Spoon it over zucchini noodles or roasted spaghetti squash and you've got a deeply satisfying meal that doesn't ask you to compromise on a single thing.
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Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
In a large mixing bowl, combine the ground beef, ground pork, egg, almond flour, minced garlic, chopped basil, dried oregano, red pepper flakes, salt, and black pepper. Mix with your hands until just combined — stop as soon as no streaks remain; overmixing tightens the texture.
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