In a large, heavy, nonstick skillet, heat 1 tbsp ghee. Add onions & cook 5-6 minutes or until soft. Remove skillet from heat, and set aside as you will use for the meatballs.
Add cooked onions to a large bowl. Add additional meatball ingredients: ground beef, almond flour, egg, 3 tbsp cashew cream, 2 tsp coconut aminos garlic powder, parsley, allspice & salt & pepper. Mix the mixture with your hands before forming the mixture into 1 1/2 inch balls. Place on a plate.
Add your skillet back to the stove & heat over medium heat. If the pan is dry add 1 Tbsp of ghee. Add the meatballs back in and cook 2-3 minutes per side. Turn at least 3 times.
Once the meatballs have browned, remove from pan and place on plate. Set aside.
For gravy, turn heat to medium and add 2 tbsp ghee to skillet and whisk in the arrowroot until bubbly.
Add in the beef stock slowly. whisking to incorporate it with the arrowroot mixture without clumping. Add in 1/2 C. Cashew cream , dijon mustard, 1 Tbsp coconut aminos & additonal salt & pepper to taste.
Once the gravy combined, return meatballs to skillet. Lower the heat a bit and allow the meat balls to simmer in gravy until fully cooked through and gravy has thickened - 3-5 minutes. Serve hot with mashed potatoes. Enjoy!