In a mixing bowl add the ground beef, dried parsley, allspice, nutmeg, garlic powder, salt, pepper, and onion. Mix with your hands. Normally we’d tell you to be careful not the overmix, but in this instance, you want to make sure that the meat sticks together well. Roll into 20 meatballs.

Melt the butter for the meatballs in a skillet, then cook the meatballs in batches. Make sure you brown them on all sides and baste with the butter. Set the cooked meatballs aside.

Add the butter for the gravy to the pan. As it melts use a spatula to scrape up any browned bits from the bottom of the pan. Pour in the beef stock, whipping cream, sour cream, Worcestershire sauce, Dijon mustard, salt, and pepper then whisk together. Place a ladleful of the sauce into a separate bowl then whisk in the xanthan gum, before stirring this into the gravy.

Add the meatballs back to the pan, coating with the gravy. Simmer for another 15 minutes to make sure they’re hot and fully cooked through. Serve with a side of riced or mashed cauliflower. Garnish with parsley.