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# The meatballs Melt the butter in a pan over medium heat. Saute the onion until it starts to caramelize, about 8 minutes. Remove from the pan and set aside to cool. In a large bowl, mix the ground meat, almond flour, spices, cooked onion, egg and cream. You can start it off with a spoon, but it's easiest to knead the mix with your hands. Form about a tablespoon (15 g) of meat into a ball. You can use a measuring spoon to ensure the meatballs all have the same size. In the pan you used for cooking the onion, heat the oil and cook the meatballs until they are brown, about 5 minutes. Then flip them over and cook until they are done, about 5 minutes, tossing them in the pan occasionally get all the sides browned. Transfer to a plate and cover with foil to keep them warm while you prepare the sauce. # The sauce Melt the butter in the pan over medium heat. Stir as it bubbles and cook until it begins to brown, about 3 minutes. Deglaze with the broth, cream and mustard. Bring to a simmer and let simmer for 5 minutes. Reduce the heat as required. Mix the arrowroot flour (or other thickener of your choice, e.g. cornstarch) with a little bit of cold water to avoid lumps. Add the mix to the sauce and simmer for about 5 minutes. Finally, add the meatballs back in and simmer for a 2 to 3 minutes to reheat the meatballs. Season to taste. Serve, for example with a side of green vegetables, on a bed of potato or cauliflower mash, or as a topping for your favorite pasta. # Meal Prep Tip You can store the dish in an airtight container for 5 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight. Reheat in the microwave or on the stovetop.
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