Mix the meatballs: In a large bowl, combine ground beef, ground pork, minced onion, garlic, egg, Parmesan, almond flour, taco seasoning, salt, and pepper. Use clean hands to mix until just combined. Don’t overwork the mixture or the meatballs will be tough.

Form the meatballs: Scoop and roll into 1.5-inch balls (about 18–20 meatballs). Place them on a plate or parchment-lined tray.

Sear the meatballs: Heat the avocado oil in a large skillet over medium-high. Add meatballs in a single layer without crowding. Sear 2–3 minutes per side until browned. Transfer to a plate; they don’t need to be fully cooked yet.

Sauté aromatics: Reduce the heat to medium. Add butter to the same skillet. Stir in the minced onion and cook 2–3 minutes until softened. Add garlic and cook 30 seconds until fragrant.

Build the sauce base: Stir in 1 tsp taco seasoning and the tomato paste. Toast for 30 seconds. Pour in the beef broth, scraping up browned bits from the pan.

Make it creamy: Add heavy cream and cream cheese. Stir gently as the cream cheese melts and the sauce becomes smooth. If it looks separated, keep stirring over low heat until glossy.

Return the meatballs: Nestle meatballs into the sauce. Cover and simmer on low for 8–10 minutes, or until the centers are cooked through (165°F/74°C).

Add cheese and finish: Sprinkle in the shredded cheddar and stir until melted. Squeeze in lime juice. Taste and adjust salt or taco seasoning as needed.

Garnish and serve: Top with cilantro and green onions. Serve over cauliflower rice, in lettuce cups, or with simply sautéed veggies. Add a dollop of sour cream or sliced avocado if you like.