Mix the meatballs: In a large bowl, combine ground meat, egg, almond flour, Parmesan, onion, garlic, parsley, salt, and pepper. Use your hands to mix gently until just combined. Avoid overworking the meat.

Shape: Roll into meatballs about 1 to 1.5 inches in diameter. You should get 16–20 meatballs. Keep sizes uniform so they cook evenly.

Sear: Heat oil (and butter, if using) in a large skillet over medium-high heat. Add meatballs in batches without crowding. Brown on all sides, about 6–8 minutes total. Transfer to a plate; they’ll finish cooking in the sauce.

Deglaze: Reduce heat to medium. If the pan is dry, add a splash of oil. Pour in the broth and scrape up the browned bits with a wooden spoon. Those bits are pure flavor.

Make the sauce: Stir in heavy cream, Dijon, Worcestershire, and smoked paprika. Bring to a gentle simmer and cook 2–3 minutes to thicken slightly.

Finish cooking the meatballs: Nestle the meatballs back into the skillet. Simmer on low for 6–8 minutes, turning once, until the centers reach 160°F (71°C) for beef/pork. The sauce will thicken as it reduces.

Adjust and brighten: Stir in lemon juice. Taste and adjust salt and pepper. If the sauce is too thick, add a splash of broth. If too thin, simmer another minute.

Garnish and serve: Sprinkle with thyme or chives. Serve over cauliflower mash, sautéed spinach, or zucchini noodles.