In a large bowl, combine 1 pound of ground beef, ½ pound of ground pork (or use all beef), 1 beaten egg, ½ cup of grated Parmesan cheese, ¼ cup of almond flour, 3 cloves of minced garlic, 2 teaspoons of Italian seasoning, 1 teaspoon of salt, and ½ teaspoon of black pepper.

Mix gently with your hands until just combined (don't overmix).

Wet your hands slightly and roll the mixture into 1½-inch meatballs (you should get about 20-24).

Preheat your air fryer to 380°F for 3 minutes.

Spray the air fryer basket with cooking spray.

Place the meatballs in a single layer in the basket, leaving space between each (work in batches if needed).

Air fry for 10-12 minutes, shaking the basket halfway through, until the meatballs are browned and reach an internal temperature of 160°F.

Remove and let rest for 2-3 minutes.

Serve with the warmed marinara if using.

Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.