Step 1

Preheat your oven to 375° F.

Step 2

In a large bowl, combine the ground beef, grated parmesan, almond flour, Italian seasoning, salt, and pepper.

Step 3

Beat the eggs in a small bowl and sprinkle with the gelatin. Allow to sit for 5 minutes. Whisk and then mix into the meat mixture.

Step 4

Form into small meatballs, about 1 tablespoon each.

Step 5

Place on a parchment-lined baking sheet and cook for 7 minutes. Flip and cook for another 7 minutes.

Step 6

While the meatballs cook, heat the oil in a saucepan over medium-high heat. Add the onion and celery and cook for 5 minutes. Add the garlic and cook for 1 minute longer.

Step 7

Add the tomatoes, broth, heavy cream, and Italian seasoning. Season to taste with salt and pepper.

Step 8

Bring to a boil and then reduce to a simmer. Cover and cook for 10 minutes. Add heavy cream and xanthan gum and cook for 5 minutes.

Step 9

Add the meatballs and cook for another 10 minutes.

Step 10

If desired, stir in palmini noodles and cook until warmed through.

Step 11

Garnish with fresh parsley and serve warm.