Preheat your oven to 400°F (200°C) for even cooking.

In a large mixing bowl, combine ground meat, almond flour, Parmesan cheese, eggs, garlic powder, and onion powder. Mix until incorporated but don't overmix.

Shape the mixture into uniform meatballs (1-1.5 inches) and place on a lined baking sheet.

Bake the meatballs for 20-25 minutes or until golden brown and cooked through.

In a saucepan, combine heavy cream, beef broth, and Dijon mustard, stirring gently until simmered for 5 minutes to thicken.

Gently toss baked meatballs in the creamy sauce and allow to simmer together for another 5 minutes.

Garnish with chopped parsley before serving. Enjoy warm with sides like zucchini noodles or salad.