Preheat oven to 425ºF. Line a large rimmed baking sheet with parchment paper or foil (for easy clean up), and set in the wire rack.
In a large mixing bowl, combine the almond flour and chicken stock. Stir and set aside while it absorbs the liquid.
Heat a medium size skillet over medium heat. Add olive oil, onions, garlic and a pinch of salt & pepper. Cook, stirring occasionally, until the onions are soft and turning golden brown, about 8-10 minutes.
In the same large mixing bowl that has the almond flour and chicken stock, add the cooked onions & garlic, ground beef, ground pork, 2 eggs, parsley, salt, pepper and Italian seasonings. Use a spatula or hands to mix until completely combined.
Use a large cookie scoop (or measure out 3 tablespoons) to scoop out meatballs. Place meatballs on wire baking sheet. Will make 23-24 meatballs.
Bake the meatballs in the oven for 25-30 minutes, or until golden brown.
Serve immediately while warm. We love serving over hearts of palm pasta or zucchini noodles with marinara sauce.
Leftovers will keep refrigerated in an airtight container for 5 days, or frozen for 6 months.