In a large bowl, combine 1 pound of ground beef, ½ pound of ground pork, 1 beaten egg, ¼ cup of almond flour, ½ teaspoon of nutmeg, ½ teaspoon of allspice, 1 teaspoon of garlic powder, 1 teaspoon of salt, and ½ teaspoon of black pepper.

Mix gently with your hands until just combined (don't overmix or the meatballs will be tough).

Roll the mixture into 1½-inch meatballs (you should get about 20-24).

Heat 2 tablespoons of butter in a large skillet over medium-high heat.

Brown the meatballs in batches, turning to sear all sides, about 6-8 minutes total. They don't need to be cooked through yet.

Remove meatballs to a plate and reduce heat to medium.

Add 4 oz of cream cheese and 1 cup of beef broth to the pan, whisking until the cream cheese melts.

Stir in heavy cream, Dijon and Worcestershire. Keep the sour cream aside.

Return meatballs and simmer gently for 10-12 minutes, until centers reach 160°F. Take off the heat and stir in sour cream; do not boil after adding it.

Taste and adjust seasoning with salt and pepper as needed.

Garnish with fresh parsley and serve over cauliflower mash or zucchini noodles.