Preheat the oven to 230 °C/ 450 °F.

Dice the mozzarella in 20-25 equal sized pieces.

Place it in the freezer for 30-60 minutes.

Freezing the cheese will prevent it from leaking out while baking.

Place the meat, egg, minced garlic, thyme, oregano, ...

...

almond flour, salt and pepper into a bowl.

Mix until well combined using your hands or a mixer.

Divide the meat into 20-25 pieces (I made 20).

Remove the cheese from the freezer.

Take each piece and flatten using your hands.

Place a piece of the mozzarella cheese in the middle and fold the meat over it.

Briefly roll between hands and place on a baking tray lined with parchment paper or a non-stick baking mat.

Place in the oven and bake for 13-15 minutes.

Meanwhile, prepare the Marinara Sauce.

Place the marinara sauce in a large pan and heat up over a medium heat.

The first time I made this recipe, I used too much marinara sauce (photo below) which I then used to make another batch of meatballs.

Take the meatballs from the oven and place in the pan with marinara sauce.

Using a spoon or a spatula, cover with the sauce from all sides.

Drain the olives (I used both green and black Kalamata olives).

Insert a toothpick into each olive and then into each meatball.

Garnish with freshly chopped basil and enjoy! Tip: You can serve the marinara sauce separately from the meatballs by dipping into it.