Prepare the pesto and melt 1/2 a cup of mozzarella cheese and combine with 1 egg to help it stick.
Season your ground beef and add 2 tbsp of almond flour help prevent the meatballs from coming apart while cooking. Mix the beef very well by hand to combine all the seasoning.
Grab a chunk of ground beef and shape it into a cup in your cupped hand.
Then place about 1/2 tsp of cheese and 1/2 tsp of pesto into the center of your cupped beef. Close it up by pinching the open ends of the beef cup, Pull and push extra ground beef from the sides of the meatball onto the open end to seal it up.
Place the ground beef sealed side side down to remember which end of the meatball to sear first.
On an oiled pan on high heat, place your meatballs sealed side down and let them cook for about 2 minutes, undisturbed. With a pair of tongs, gently lift and flip each one of them and let them cook another 2 minutes.
Start preheating your oven to 350°F.
While the meatballs are cooking, prepare your bacon by cutting it in half.
Turn the heat off and place a meatball onto one half bacon and wrap the bacon over it, overlapping the ends. Then place another half bacon on top of those ends and wrap it around the opposite way, creating an “x” on top.
Place the bacon covered meatballs onto a greased baking sheet with the outer ends of the bacon strips facing down.
Bake for about 15 minutes, followed by a 5 minute broil. Watch the bacon carefully to make sure it doesn’t burn.
Serve immediately with some marinara sauce! Enjoy!