• Line a baking sheet with parchment paper and set aside.
• Combine all ingredients in a large mixing bowl and mix together using clean hands until the spices and almond flour are evenly distributed.
• Using a 1-ounce cookie scoop, divide the meat mixture into 18 meatballs. If you don't have a small cookie scoop, you can use about 2 tablespoons of the mixture per meatball. Once divided, roll each meatball between your hands until smooth and round. Set on the baking sheet.

Air Fryer

• If your air fryer requires preheating, preheat the air fryer to 375 F for about 4 minutes (I have never found it necessary to preheat mine). Place meatballs in a single layer in the air fryer basket. Avoid overcrowding by leaving about 1 inch of space between each meatball. Work in batches if needed.
• Place the meatballs in the air fryer and air fry for about 8-12 minutes, or until the meatballs reach an internal temperature of at least 165 F (10 was perfect for my air fryer, but cooking time will vary based on how close the meatballs are together and the type/size of the air fryer). Repeat until all of the meatballs are cooked.

Oven

• Preheat the oven to 375 F.
• Ensure the meatballs have about 1-inch spacing between them on the sheet pan. Place sheet pan in the oven and bake for 14-18 minutes (15 minutes was perfect for my oven), or until they reach an internal temperature of 165 F.
• You can brown the meatballs in a skillet over medium heat using about 2 teaspoon of oil, flipping as needed. This step is optional and something I only do if I am not serving the meatballs in a sauce. It makes them look more appetizing (although, I usually air fry when not serving them in a sauce).
• If using a marinara sauce, I prefer oven baking. Toss the cooked meatballs into the cold sauce and heat covered until the sauce is adequately warmed. This allows the meatballs to absorb the flavors of the sauce and is particularly tasty if you are making a slow-cooked sauce on the stovetop.