In a bowl, combine ground beef, almond flour, egg, garlic powder, onion powder, Worcestershire sauce, salt, and pepper. Mix well and shape into meatballs.

Heat olive oil or butter in a skillet and brown the meatballs on all sides. Remove and set aside.

In the same skillet, sauté mushrooms until tender.

Stir in beef broth, Dijon mustard, and heavy cream, then simmer until the sauce thickens.

Return meatballs to the skillet and cook for 10 minutes, allowing them to absorb the flavors.

Garnish with fresh parsley and serve with cauliflower mash or roasted vegetables.