Preheat oven to 400 and line to rimmed baking sheets with parchment paper or greased foil.
Combine all the ingredients for the meatballs.
Form small meatballs and place on the prepared trays. You will get between 40 & 50 meatballs.
Bake the meatballs for 20 minutes or until fully cooked.
Meanwhile, melt the butter in a large skillet. Add the coconut flour and whisk to make a roux.
Add the broths, cream, soy sauce, and mustard. Whisk until smooth. Simmer for 10 minutes or until thickened.
If you would like to thicken the sauce further you can add ½ to 1 teaspoon of xanthan gum. When using xanthan gum I recommend adding it slowly.
When the sauce is the desired thickness add the cooked meatballs. Serve immediately or keep warm over low heat with a lid.
Notes
Nutrition: the nutrition table is for one serving which is 1/10th of the recipe. Based on making 40-50 meatballs so there will be 4 or 5 meatballs per serving with sauce. Each serving has 1.8 NET carbs.Substitutions: you can use any kind of ground meat that you like. Turkey, chicken, beef, or pork are all great choices.To Reheat: warm in the microwave for 1-2 minutes or until they are hot all the way through. To Freeze: you can freeze the meatballs for up to 3 months. The sauce does separate a little bit when frozen, but it’s not too bad.