Add ground beef, crushed pork rinds, 1 teaspoon of salt, spices, egg, and 2 tablespoons of heavy cream into a large bowl. Gently fold ingredients together.

Roll about 1 ½ tablespoons of ground beef mixture into a ball, repeat with remaining ground beef mixture. You should be able to make about 24 meatballs. Set meatballs aside.

Melt butter in a large skillet over medium to medium high heat. Add in onions and a teaspoon of salt. Cook onions, stirring occasionally until softened, about 5 minutes. 

Remove onions from the pan, but leave remaining butter.

Add olive oil to the same skillet and then add in meatballs. Brown meatballs on all sides over medium high heat. Then, lower heat to medium/medium low and cover pan. Every 3-4 minutes, rotate meatballs until they are cooked through. Total time can take between 10-20 minutes, depending on how thick you made your meatballs.

Remove meatballs from pan once cooked through.

Return skillet to medium high heat. Add in broth, mustard, and remaining heavy cream. Stir well, then allow to simmer for 2-3 minutes.

While sauce is simmering whisk together water and xantham gum/arrowroot. in a small bowl. It will form a very loose paste. 

Gently pour the paste to the pan and whisk quickly to keep lumps from forming.

Lower heat to medium low and continue to cook the sauce for 5 minutes, or until it is thickened.

Return your cooked onions and meatballs to skillet, and cover meatballs with the sauce. Gently simmer the meatballs and sauce together until the meatballs are reheated. 

Sprinkle with parsley or fresh herbs and serve.