In a large bowl, add the ground meat, almond flour, grated onion, allspice, nutmeg, salt, pepper, egg, and heavy cream. Mix everything thoroughly together using your hands. Form into 28 equal-sized meatballs (approximately 1.5 oz each).
In a skillet over medium/high heat, melt the butter and cook the meatballs for about 8-10 minutes, turning every few minutes, making sure to brown all of the sides. (Depending on the size of your skillet, you may have to do this in batches.) Transfer the meatballs to a plate and cover with foil while you prepare the sauce.
Prepare the Sauce
In the same pan you cooked the meatballs in, melt the butter. When the pan is hot, pour in beef stock and make sure to scrape the bottom of the pan. Stir in heavy whipping cream, sour cream, liquid aminos, dijon mustard, and season with salt and pepper. Once liquid has come to a boil, reduce heat to simmer. Ladle out about ¼ cup of the sauce into a small bowl. Whisk in the xanthan gum making sure there are no lumps. Pour xanthan gum mixture back into the skillet with the rest of the sauce and stir to combine. Place meatballs in the sauce and simmer for 10-15 minutes, until sauce has thickened and meatballs are cooked through.
Top with chopped parsley. Serve meatballs with sauce as is or over zucchini noodles or cauliflower mash.
This recipe makes 7 servings. One serving is 4 meatballs with about 1/4 cup sauce. Macros do not include znoodles or cauli-mash