Place the beef, eggs, almond flour, milk, and 1 tablespoon taco seasoning into a large bowl and mix together with your hands.

Using a large ice cream scoop, divide meat mixture into balls. Press a cheese cube into the middle of each ball and close the meat around the cheese. Repeat the process until all meatballs are prepared.

Refrigerate for 1 hour or overnight. May be frozen in an airtight container for up to one month.

When ready to cook, preheat oven to 200C/400F/Gas 6.

Line a large rimmed baking sheet with aluminum foil. Cover with a wire rack. Spray with nonstick cooking spray. Evenly place meatballs on wire rack.

Cook for 20 to 25 minutes or until the meatballs are completely cooked through.

To prepare the dipping sauce, combine tomato sauce, water, and 1 tablespoon taco seasoning in a small saucepan. Cook over medium heat, stirring occasionally, for 10 to 15 minutes.

Serve meatballs with sauce.