In a large bowl mix together ground beef, egg, almond flour, onion powder, garlic powder and parmesan cheese.
Mix together until well combined. Roll into 12 large meatballs. In a large skillet over medium heat add olive oil. Add the meatballs and continue cooking until brown and cooked trough. Remove meatballs from skillet and set aside.
Add butter and beef broth to skillet. Stir together, add heavy cream and dijon mustard. Bring to a simmer until sauce begins to thicken. (If you'd like it to be super thick then here is where you can add the xanthan gum)
Stir in cheddar cheese and salt and pepper to taste. Garnish with fresh parsley and serve immediately.
Please note that the nutrition data below is provided as a courtesy. We try to be accurate with this information but feel free to make your own calculations.