PULSE mushrooms, sea salt, black pepper, garlic cloves and basil leaves in a food processor until it is completely minced and well-combined. Set aside in a bowl for about 10 minutes, draining any excess water that is created from the mushrooms.

PREHEAT oven to 400 degrees Fahrenheit.

After draining excess water from the mushroom mixture, gently MIX in egg, ground beef and almond flour until well-combined.

FORM 16 2-inch meatballs with your hands and arrange in a cast-iron skillet.

BAKE for 10 minutes per side, pouring in marinara sauce when there is 5 minutes left of baking.

SERVE amongst 4 bowls, storing any leftovers in the fridge for up to 3 days.

Enjoy!