In a medium sized bowl, whisk egg with a fork for about a minute.
Add bison, pork, almond flour, salt, pepper, Italian seasoning, garlic, shallot, half of the basil and half of the parsley.
Use your hands to work mix everything together. Mix until everything is well combined but don’t over-mix or the meatballs will be have a denser texture.
Use your hands to shape the meatballs into 1 ½ inch balls (should make about 18).
Heat a large rimmed skillet over medium-high heat and add oil once the pan is hot. Use a spatula to spread the oil evenly throughout the pan.
Place the meatballs into the oiled hot skillet and let them sear for 2-3 minutes. Flip each meatball over and sear the other side as well.
Once meatballs have browned, reduce the heat to low and add the marinara sauce. You may want to move the pan off the heat when you do this and pour it in slowly to reduce the risk of it splattering everywhere.
Cover and let the meatballs cook at a low simmer for another 6-7 minutes until cooked through.
Remove the lid and roll meatballs around to cover in sauce. Let them continue simmering with the lid off for 4-5 minutes to reduce and thicken the sauce. Be careful because the sauce can cook down too much if you leave it simmering for more than 10 minutes.
Sprinkle with reserved chopped parsley and basil and serve immediately over pasta, spaghetti squash, zucchini noodles or whatever you prefer. Keep leftovers in a sealed container in the refrigerator for up to 5 days.