The only thing better than juicy meatballs are juicy meatballs stuffed with gooey, melty cheese! you can enjoy this simple to season and easy to back appetizer as is, or pump up the flavor by serving with some marinara sauce!

1 lb ground beef
1/4 cup almond flour
1 tsp. dried parsley
1/2 tsp. garlic powder
1/4 tsp. onion powder
1 large egg lightly beaten
1/2 cup Italian seasoned breadcrumbs
3 oz. mozzarella cheese, cubed
1/2 cup pasta sauce
1/4 cup Parmesan cheese

Combine onion, garlic, and parsley in a large bowl.

Add ground beef, eggs, and flour.  Use hands to mix until combined. Shape into 2" balls and use your thumb to create an indent in the center of each meatball.  Place a cube in the middle, and form the ball around it.  

Place meatballs in Air fryer basket in single layer making sure the meatballs don’t touch. Place basket in Air Fryer and cook on 350 degrees Fahrenheit for 10-12 minutes or until a internal temperature reaches a temperature of 165 degrees.

Here's a great recipe if you have a hankling for a quick nutritious snack.  These can be made in less than 12 minutes.  

1 cup shredded mozzarella cheese 
1/4¼ cup grated Parmesan cheese 
1 large egg
1/2½ teaspoon garlic powder

Line the air fryer basket with a piece of parchment paper.
Combine mozzarella cheese, Parmesan cheese, egg, and garlic powder in a bowl; mix until well combined. Press into a round circle on the parchment in the air fryer basket.
Heat the air fryer to 350 degrees F (175 degrees C). Fry bread for 10 minutes. Remove. Serve garlic cheese bread warm, but not hot.

Filled with healthy ingredients like almond flour, apples, carrots, raisins, applesauce, and honey, these cinnamon-spiced morning glory muffins taste like apple cake, spice cake, and moist carrot cake combined.

• 
  
• 2 1/2 cups almond flour 
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 2 teaspoons baking soda
• 3 large eggs
• 2 tablespoon honey 
• 1 cup shredded coconut
• 1 large apple peeled, cored, and grated
• 1/2 cup cold pressed coconut oil
• 1 teaspoon vanilla extract
• 2 cups shredded carrots
• 1 cup raisins

Preheat oven to 425°. Spray a 12-count muffin pan with nonstick spray or use greased/sprayed cupcake liners. This recipe yields 14-16 muffins, so prepare a second muffin pan in the same manner or bake in batches and reserve leftover batter at room temperature for when the first batch is done.

Whisk the flour, baking soda, cinnamon, and salt together in a large bowl. In a medium bowl, whisk the eggs, honey, oil and vanilla together until combined. Whisk in the carrots and apples. Pour these wet ingredients into the dry ingredients, stir a few times with a wooden spoon or rubber spatula, then add the raisins. Fold everything together just until combined and no pockets of flour remain.

Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23-24 minutes, give or take. (For mini muffins, bake 13-14 total minutes at 350°F the whole time.) Allow the muffins to cool for 10 minutes in the muffin sheet, then transfer to a wire rack to cool until ready to eat.