1. In a large bowl, combine ground beef, Parmesan, almond flour, egg, garlic, Italian seasoning, salt, and pepper. Mix until just combined.

2. Form into 1.5-inch meatballs, about 20-24 total.

3. Heat olive oil in a large skillet over medium-high heat. Sear meatballs in batches, 2-3 minutes per side until browned. Remove and set aside.

4. Reduce heat to medium. Add butter to the same skillet. Once melted, sauté garlic for 30 seconds until fragrant.

5. Pour in chicken broth and deglaze the pan, scraping up any browned bits. Simmer for 1 minute.

6. Stir in heavy cream, sun-dried tomatoes, and red pepper flakes. Bring to a gentle simmer.

7. Add Parmesan and stir until melted and sauce thickens slightly.

8. Stir in fresh spinach until wilted. Season with salt and pepper.

9. Return seared meatballs to the skillet. Cover and simmer on low for 10-15 minutes until fully cooked.

10. Serve hot, garnished with fresh basil or parsley if desired.