Roughly chop the onion and mince in a food processor. Heat some of the olive oil in a frying pan, add the onion and saute until soft.
Put the onion in a mixing bowl and add the beef, pork, almond flour, eggs, allspice, salt and pepper. Mix well with your appliance of choice. I use my mini food processor, blending the mixture in batches.
Use a tablespoon to scoop the meatball mixture in uniform sizes. Roll each scoop into a ball and place on a plate. Continue with all of the mixture and place rolled balls into the fridge for 10 mins to help set their shape.
In the same frying pan, heat some of the olive oil at medium heat. Add half of the chilled meatballs and fry until cooked through. Turn each meatball multiple times to try and keep them evenly round.
Once cooked, set aside, add the rest of the oil and cook the remaining meatballs.
Once all meatballs are cooked and set aside, prepare the gravy sauce.
Lower the heat and add the heavy cream and water to the frying pan. Scrape the sides and bottom of the pan and combine well with the sauce.
Slowly simmer until the sauce reduces to your desired consistency. I like mine thick, so simmer for about 10 minutes.
Serve by either pouring the gravy over the meatballs or add the meatballs to the pan and coat generously, soaking up the gravy.
Garnish with fresh parsley (or dill) and enjoy!
Nutrition Information (Approx): This recipe equals about 22 meatballs which makes two generous servings. The whole batch has 14g net carbs total. Calories: 2,114kcal, Net carbs: 14g, Carbs: 21g, Fibre: 7g, Fat: 150g, Protein: 107g, Sugar: 6g