Start by melting 1 tablespoon butter in a skillet, add chopped onion and saute till caramelized. Set aside and let cool.
In a medium-size bowl, add ground beef, almond flour, allspice, salt & pepper, cooked onion, and egg. Mix well, form into balls. I used a 1-inch scoop
Heat oil in the skillet, cook meatballs till browned, transfer to plate and set aside.
Drain excess oil from pan, but do not scrape. You will need the scrapings for flavor.
Add remaining butter cook until it begins to brown, add broth, heavy cream and dijon
Make a slurry out of the corn starch and 2 tablespoons water(to avoid clumping). Add slurry to the sauce mixture, simmer till thickened.
Add meatballs back into the sauce, heat thru. Serve alone or on some mashed cauliflower