Prep your mix-ins: Grate the onion on the small holes of a box grater and lightly squeeze out moisture. Mince the garlic and chop the parsley.

Make the meatball mixture: In a large bowl, combine ground beef, ground pork, almond flour, egg, grated onion, garlic, parsley, allspice, nutmeg, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Mix gently with your hands until just combined. Do not overwork.

Form the meatballs: Scoop into 1 to 1 1/4-inch balls (about 24–28 meatballs). A small cookie scoop helps keep them even. Place on a parchment-lined sheet.

Brown the meatballs: Heat a large skillet over medium heat. Add 1 tablespoon oil and 1 tablespoon butter. Brown meatballs in batches, turning gently, about 6–8 minutes total until nicely seared. Transfer to a plate. They will finish cooking in the sauce.

Build the pan sauce: Reduce heat to medium-low. Add 2 tablespoons butter to the skillet. Whisk in beef broth, scraping up browned bits. Stir in heavy cream, Dijon, and Worcestershire. Simmer 5–7 minutes until slightly thickened and silky.

Optional thickener: If you want a thicker gravy, sprinkle in 1/8 teaspoon xanthan gum while whisking constantly. Let it simmer 1–2 minutes to set. Add a splash of lemon juice to balance richness, if desired.

Finish the meatballs: Return meatballs and juices to the pan. Simmer gently 6–8 minutes, spooning sauce over, until the centers reach 165°F and the sauce clings to them.

Taste and adjust: Add salt and pepper as needed. Garnish with chopped parsley.

Serve: Pair with cauliflower mash, roasted cabbage wedges, zucchini noodles, or sautéed greens. Spoon extra sauce over everything.