For the Meatballs Preheat oven to 350 degrees F Add all meatball ingredients to a bowl and mix until well combined.

Form into ping pong ball sized meatballs and lay separated on a tray Bake until fully cooked, about 20 minutes.

For the Pockets/Crust Preheat oven to 400 degrees F In a microwave safe bowl, add mozzarella and cream cheese and microwave in 30 second increments, stirring between, until well combined and melted.

Add almond flour, garlic powder and eggs.

Stir until well combined and a ball of dough forms.

Roll out dough in between 2 sheets of parchment paper using a rolling pin.

Make it into 2 large rectangular shapes (each one to fit the size of your cookie sheet) that are about 1/4 inch thick.

Remove the top layer of parchment and cut dough into 12 square-ish parts (6 per rectangle) using a rolling pizza cutter.

Leave on bottom layer of parchment and transfer to a cookie sheet.

Bake for each rectangle for 1 minute just to make it a bit easier to work with but not enough to cook it.

Top each square with 1 TBSP of shredded mozzarella and 1 cooked meatball.

Wrap each meatball with the square of crust it is sitting on, pressing it into a ball shape and setting the wrapped meatball seam side down back on the cookie sheet.

Bake wrapped meatballs for 8-10 minutes, watching for golden brown crust.

Microwave or simmer spaghetti sauce until warm and add 1/4 cup to the bottom of 4 bowls.

Add 3 wrapped meatballs to each bowl and serve with a sprinkle of parmesan