My husband loves this dish, and I’ve found a muffin tin version! Now he can have it whenever he likes

Preheat your oven to 375°F (190°C) and lightly grease a muffin tin.

In a large bowl, combine the ground beef, Parmesan cheese, almond flour, egg, Italian seasoning, garlic powder, salt, and pepper. Mix until well combined.

Roll the mixture into small meatballs, about 1 inch in diameter, and place one meatball into each muffin cup.

Spoon a tablespoon of marinara sauce over each meatball.

Top each meatball with a generous sprinkle of mozzarella cheese.

Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and the cheese is bubbly and golden brown.

Remove from the oven and let cool slightly before removing from the muffin tin.

Garnish with fresh basil leaves if desired and serve warm.

For a spicier kick, add a pinch of red pepper flakes to the meatball mixture. You can also experiment with different cheeses, such as provolone or asiago, for a unique twist. If you’re not concerned about carbs, using panko breadcrumbs instead of almond flour can give the meatballs a lighter texture. For a vegetarian version, try using a plant-based meat substitute and adjust the cooking time as needed.