Heat olive oil in a large non-stick skillet (you’ll use the same skillet for the whole recipe). Cook onion over medium heat for 2 minutes or until softened. Let it cool a bit.
In large bowl, mix cooked onion, beef, almond flour, all spice, pepper, garlic powder, salt, parsley and egg. Don’t overwork the meat to keep it tender.
Roll meat into meatballs and place on a large plate or lined baking sheet. It’ll make about 12/13 meatballs.
Heat two teaspoons olive oil in the same skillet over medium heat. Brown meatballs, rotating them 2-3 times carefully to brown all sides (this should take about 10 minutes or less). Reduce heat to low and continue cooking for 7-8 minutes or until almost cooked through. Remove from skillet and set aside on a clean plate.
Stir in beef broth, cashew cream, Dijon mustard, and coconut aminos. The sauce will look too liquid at the beginning, it’s normal. Bring to a boil and then reduce to a very slow simmer. Add meatballs back to the skillet and simmer until sauce has thickened a bit, about 2-3 minutes, keeping in mind that it will keep thickening once it cools down.
To reheat, remove meatballs for the sauce and whisk it in with a bit of broth (the sauce thickens a lot as it cools).
Dairy Free Swedish Meatballs https://www.notenoughcinnamon.com/paleo-swedish-meatballs-dairy-free-whole30/