Preheat the air fryer. Set it to 380°F (193°C). Lightly spray the basket with olive oil to prevent sticking.

Mix the dry ingredients. In a large bowl, combine Parmesan, almond flour, garlic, onion powder, Italian seasoning, salt, and pepper. This helps distribute flavors evenly.

Add the meat and egg. Add ground beef, egg, and parsley. Use clean hands to mix just until combined. Don’t overwork the meat or it can turn dense.

Form the meatballs. Scoop about 1 1/2 tablespoons per meatball (a small cookie scoop helps) and roll into balls about 1.25 inches wide. You should get 16–18 meatballs.

Lightly oil the tops. Arrange meatballs in a single layer in the air fryer basket, leaving space between each. Give them a light olive oil spritz for an even golden finish.

Air fry. Cook for 10–12 minutes, shaking the basket halfway. They’re done when the centers reach 160°F (71°C) and the outsides are nicely browned.

Rest and serve. Let them rest 2–3 minutes to reabsorb juices. Serve plain, with sugar-free marinara, or over zoodles or cauliflower mash.