In a large bowl add the ground beef, eggs, onion, garlic, basil, parsley and parmesan cheese. Mix until well combined.

Then add the salt and pepper. Next add the almond flour and heavy cream. Mix until the meat mixture is easily able to form a loaf. If the mixture is too dry add the water 1 tablespoon at a time.

Next form the meat into 2 inch balls. Place these aside on a large plate or tray.

In a large cast iron skillet, heat up the avocado oil over medium heat.

Add some meatballs but be sure to not overcrowd the skillet. Brown the meatballs on all sides and cook until the meatballs reach an internal temperature of 165F with a meat thermometer.

Transfer cooked meatballs to a paper plate and cook the rest of the keto meatballs. Once all have been cooked, add desired amount of keto spaghetti sauce and meatballs to the cast iron skillet.

Cook until the sauce is warm. Top with parmesan cheese and fresh basil.