In a large bowl, combine the ground beef, ground pork (or substitute with beef), lightly beaten egg, almond flour (or breadcrumbs), drained semi-dried tomatoes (reserve the oil for later), grated Parmesan cheese, mashed garlic, tomato paste, chopped oregano, and chopped basil. Season with salt and black pepper to taste. Mix everything together until well combined. Shape the mixture into 12 large meatballs, about the size of your palm.

Heat 1 tablespoon of oil in a non-stick ovenproof pan or cast iron skillet over medium heat. Add the meatballs (from Step 1) in batches, making sure not to overcrowd the pan. Cook for 3 to 4 minutes, turning occasionally so that the meatballs brown on all sides. Remove the browned meatballs from the pan and set aside.

Pour the reserved oil from the semi-dried tomatoes into the same pan over medium heat. Add the tomato pasta sauce (or tomato soup) and stir well, scraping any browned bits from the bottom of the pan. Cook for about 2 minutes to allow the flavors to meld.

Return the browned meatballs (from Step 2) to the pan with the tomato sauce (from Step 3). Bring the mixture to a gentle boil, then reduce the heat to low and cover the pan. Allow the meatballs to simmer in the sauce for 15–20 minutes, or until they are cooked through and the sauce has thickened. Meanwhile, preheat your oven to grill (or broil) settings on medium heat—I usually start this about halfway through the simmering, so the oven is ready in time.

When the meatballs are ready, evenly arrange the sliced bocconcini over the top of the meatballs and sauce. Place the pan under the grill/broiler and cook for a few minutes, just until the cheese has melted and is bubbly. I like to let the cheese brown slightly on top for an extra-delicious finish. Serve immediately, garnished with extra fresh basil or oregano if desired.