Make the meatballs

• In a large bowl, combine the ground turkey, almond flour, finely diced onion, minced garlic, egg, Parmesan cheese, pancetta, fresh mint, cumin, ground mustard, nutmeg, salt, and pepper. Mix gently until just combined. Do not overwork.
  1 lb ground turkey, ½ onion, 2 garlic cloves, 1 egg, ½ cup parmesan cheese, 2 oz pancetta, ½ cup almond flour, ½ cup fresh mint leaves, 2 tablespoons ground cumin, 1 tablespoon ground mustard, 1 tablespoon ground nutmeg
• Scoop and shape the mixture into evenly sized meatballs. Place on a baking sheet. If the mixture feels soft, refrigerate for 15–30 minutes to firm up.
• Heat 2–3 tablespoons olive oil in a large skillet over medium-high heat. Working in batches, brown the meatballs on all sides, about 2–3 minutes total. Transfer to a plate lined with paper towels. The meatballs do not need to be fully cooked.
  olive oil
• Carefully discard any excess olive oil from the skillet and melt the butter over medium heat.
  2 tablespoons butter
• Add the diced onion and a pinch of salt. Sauté until translucent, 1–2 minutes, scraping up the browned bits from the bottom of the pan.
  1 onion
• Add the chicken stock, Dijon mustard, ground mustard, nutmeg, cayenne (if using), coconut aminos, and salt. Stir to combine.

  Add the Parmesan cheese and heavy cream. Reduce the heat and simmer gently for 5 minutes, stirring occasionally.
  sea salt, 3 cups chicken stock, ¼ cup heavy cream, 1 cup parmesan cheese, 2 tbsp dijon mustard, 2 teaspoons ground mustard, 1 teaspoon ground nutmeg, 1½ teaspoon coconut aminos, 1½ teaspoon salt, ⅓ teaspoon cayene pepper, freshly ground pepper
• Return the meatballs to the pan. Simmer for 10 minutes, or until the meatballs are cooked through and the sauce has slightly thickened.

  Remove from heat and serve warm.