Preheat oven to 350F. Add the pork rinds to a food processor and pulse until completely crushed.

Break the hot Italian sausage into small, even-sized pieces and place them in a large mixing bowl.

Add in the ground beef and crushed pork rinds.

Cut the cheese into cubes (or tear into pieces, if using sliced cheese) to stuff in the middle of each meatball.

Measure out the oregano, Italian seasoning, salt, and eggs. Add them to the ground beef mixture — this is where the fun begins.

Knead everything together well by hand. It's a bit messy, but well worth the effort!

Grab about two-thirds of the meat needed for each meatball and form a semicircle with it. Place some of the cheese in the middle, and seal the meatball off with some more of the meat mixture.

Place the meatballs on a foil-lined baking tray. Spread the meatballs out evenly to ensure proper cooking and keep them from sticking together.

Bake for 45–50 minutes, depending on the size of the meatballs.

Let cool for about 5 minutes before removing from the tray. Serve with Alfredo sauce dolloped over each meatball.