Prepare the Meatballs: In a large mixing bowl, combine the ground beef or pork, breadcrumbs (or almond flour), grated Parmesan cheese, egg, minced garlic, parsley, salt, and black pepper. Mix until everything is evenly combined. Shape the mixture into small meatballs, roughly 1 inch across, perfect for popping in your mouth.

Cook the Meatballs: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the meatballs to the skillet and cook, turning occasionally, until browned on all sides and cooked through (about 7-10 minutes).

Sauté the Vegetables: In the same skillet, pour in the last tablespoon of olive oil. Then, incorporate the chopped cabbage, sliced onions, and minced garlic. Cook for about 5-7 minutes, stirring occasionally, until the cabbage begins to soften and the onion is translucent.

Incorporate Tomatoes and Spices: Pour the can of diced tomatoes, including the juice, into the skillet. Mix in the smoked paprika (if desired), dried thyme, salt, and pepper. Allow the mixture to simmer for 5 minutes to let the flavors combine.

Add Broth and Meatballs: Stir in the chicken or beef broth and return the cooked meatballs to the skillet. Cover the skillet and let everything simmer together for another 10 minutes, allowing the meatballs to heat through and the cabbage to become tender.

Serve and Garnish: Remove the skillet from heat and garnish the dish with freshly chopped parsley. Serve hot, either as a standalone dish or over rice, mashed potatoes, or a low-carb alternative.