• Preheat oven to 350 degrees F.

Meatball Instructions:

• In a large bowl, add the beaten eggs, unsweetened almond milk, mashed potato flakes, allspice, nutmeg, ground black pepper, kosher salt, and chopped green onions. Stir until combined.
• Next, add the beef and the pork to the large bowl. Mix with your hands or a large spoon.
• Form the meatballs. Use either an ice cream scoop or a large cookie scoop. This will help make sure the meatballs are all the same size. This is important so they will cook evenly.
• Transfer the formed meatballs on a baking sheet, covered with either wax paper or parchment paper. If meatballs are not holding together well, chill for thirty minutes.
• Add avocado oil to a large skillet. Heat the pan to medium-low heat. Using tongs, place each meatball in the hot oil. Do this in batches so the meatballs do not overcrowd the pan.
• Once the meatballs start to brown, turn the meatball over. This step will not completely cook the meatball. It will sear in the juices and add flavor and color.
• Place the browned meatballs in a 9x13-inch pan or large skillet in a single layer.

Dairy Free Gravy Instructions:

• In the large skillet used to fry the meatballs, melt the dairy free butter. Sprinkle the gluten free flour over the melted butter. With a whisk, stir the butter and flour together.
• Add one cup of the beef broth to the melted butter and flour mixture. Keep whisking, and add another cup of beef broth. The butter-flour paste will thin out and create a lump-free gravy.
• Next, add the canned coconut cream, worcestershire sauce, Dijon mustard, black pepper, and salt. Keep whisking and turn the heat to low. Taste and adjust the seasonings.
• Pour the gravy over the meatballs and cook in a preheating 350 degree F oven for 30-40 minutes or until the internal temperature reaches 165 degrees F.
• Sprinkle chopped fresh parsley over the cooked meatballs for a touch of fresh flavor, optional.