Ingredients:

For the Meatballs:

1/2 cup almond flour
1/4 tsp each nutmeg, allspice, cardamom
Salt and freshly ground black pepper to taste
4 1/2 Tbsp butter, divided
2/3 cup finely chopped yellow onion (1/2 medium)
1 tsp minced garlic (1 clove)
1/4 cup unsweetened almond milk
2 large egg yolks
3/4 lb 85% lean ground beef
3/4 lb ground pork
For the Gravy:

3 1/2 Tbsp almond flour
2 cups beef broth (low-sodium)
1/3 cup heavy cream
1 tsp Worcestershire sauce
Salt and freshly ground black pepper to taste
Optional garnish:

1 Tbsp minced fresh parsley (optional)
Directions:

Preheat your oven to 400°F (200°C). Line a rimmed 18 by 13-inch baking sheet with aluminum foil and spray it with non-stick cooking spray.

In a large mixing bowl, combine almond flour, nutmeg, allspice, cardamom, salt, and pepper. Pour in almond milk and toss with a fork. Allow it to rest while you sauté the onions.

Melt 1 Tbsp of butter in a 12-inch skillet over medium heat. Add onions and sauté until softened and slightly golden brown (about 6 minutes), adding garlic during the last 30 seconds.

Add the ground beef and ground pork to the almond flour mixture along with egg yolks and the sautéed onion mixture. Gently toss the mixture to evenly distribute the ingredients.

Scoop the mixture out 1 oz at a time (using a medium cookie scoop or nearly 2 tbsp each) and shape it into meatballs. Transfer the meatballs to the prepared baking sheet, spacing them evenly apart.

Bake in the preheated oven until the meatballs are cooked through (the center should register 160 degrees on an instant-read thermometer), about 18-22 minutes.

In the same skillet used to sauté the onions, melt the remaining 3 1/2 Tbsp of butter over medium heat. Add almond flour and cook and whisk until golden brown (about 2-3 minutes).

While whisking, slowly pour in the beef broth and heavy cream. Add Worcestershire sauce, and season with salt and pepper to taste.

Bring the mixture to a simmer over medium-high heat, whisking constantly. For a thicker consistency, simmer over low heat for a few minutes.

Add the cooked meatballs to the warm sauce, toss them, and sprinkle with parsley if desired.

Nutrition Information (per serving, makes about 6 servings):

Calories: 450
Total Fat: 37g
Total Carbohydrates: 5g
Dietary Fiber: 2g
Net Carbs: 3g
Protein: 20g