Blend the ground meats with the allspice, nutmeg, garlic, onion, salt and pepper.

Mix 1/3 cup heavy whipping cream with 1/4 cup almond flour until it is thick and creamy.

Whisk the eggs lightly until well-blended.

Combine the eggs and almond/cream mixture with the meat and blend well.

Form meatballs into ping-pong ball size, or whatever size you like. I made 24 meatballs from the meat.

Heat the oil in a pan over medium-high heat. Brown the meatballs, working in batches, until they are brown on all sides. Set browned meatballs aside.

To make the sauce, add the beef broth to the skillet scraping up any browned bits. Simmer the broth for about five minutes to reduce it and concentrate the flavors.

Add the remaining heavy whipping cream, and put the meatballs - and any juices from the plate - into the sauce. Simmer gently for 3-4 minutes to heat the meatballs through.

Remove from the heat, thicken if desired with 1/4 tsp xanthan gum or a slurry made with 1 tbsp cornstarch and 1 tbsp water (bring back to a boil if you're thickening with cornstarch).

Serve and enjoy!