Mix the meatball base: In a large bowl, combine ground beef, ground pork, almond flour, egg, onion, garlic, parsley, allspice, nutmeg, 1 tsp salt, and 1/4 tsp pepper. Stir gently or use your hands to mix until just combined. Don’t overwork it.

Form the meatballs: Scoop about 1 1/2 tablespoons per meatball and roll into balls. You should get around 22–26 meatballs. Place them on a plate and chill in the fridge for 10–15 minutes to firm up.

Sear the meatballs: Heat 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium heat. Brown meatballs in batches for 6–8 minutes total, turning to brown all sides. They don’t need to be cooked through yet. Transfer to a plate and tent loosely with foil.

Make the gravy base: Reduce heat to medium-low. Add 2 tbsp butter to the skillet. If there are browned bits, that’s perfect. Pour in beef broth and scrape up any bits with a wooden spoon. Stir in Worcestershire and Dijon. Simmer for 3–4 minutes.

Add cream: Reduce the heat and stir in heavy cream. Simmer gently until the gravy reduces slightly, about 5–7 minutes.

Thicken (optional): If you want a thicker sauce, sprinkle in 1/4 tsp xanthan gum while whisking constantly. Give it a minute to activate. Add up to another 1/4 tsp if needed, but go slowly—xanthan thickens quickly.

Finish the meatballs: Return meatballs and any juices to the skillet. Simmer on low for 8–10 minutes until cooked through (165°F in the center) and tender. Taste and season with additional salt and pepper as needed. A splash of lemon juice brightens the flavors.

Serve: Spoon meatballs and gravy over cauliflower mash or buttered greens. Garnish with extra parsley. Enjoy hot.