Add beef, pork, almond flour, onion, parsley, egg, garlic powder, salt, pepper and allspice to a large bowl and mix together until fully incorporated. Roll meat mixture into 1-½” balls (about 3 tablespoons each) and set aside.

Heat 1 tablespoon of oil in a large cast iron skillet over medium. Once hot add half of meatballs to the pan, and brown on all sides, about 1-2 minutes per side. Set aside. Repeat with remaining meatballs, adding more oil if needed, and remove from the skillet and shut off heat.

Pour off excess oil from the skillet, without disturbing any of the browned bits on the bottom of the pan.

Return heat to medium and add in the grated onion, coconut aminos and dijon and cook, stirring, for 1 minute. Add in beef broth and cashew cream and scrape up any browned bits on the bottom of the pan.

Meanwhile, make an arrowroot slurry by whisking together arrowroot with 1 tablespoon of water in a small bowl.

Whisk 2 teaspoons of the arrowroot slurry to the gravy until fully incorporated and bring the gravy to a soft boil. Lower the heat to simmer and add back in meatballs.

Cook the meatballs, stirring occassionally, for 8-10 minutes, or until the meatballs have reached an internal temperature of 165.

If the gravy hasn’t thickened enough, stir in the remainder of the slurry. Taste and adjust the seasoning.

Serve meatballs with gravy and additional parsley over mashed potatoes, buttered noodles or spaghetti squash.