Add the ground beef to a large bowl. Break it up with a spoon.
Add in the arrowroot flour, garlic powder, onion powder, allspice, nutmeg and egg. Mix together and continue to break up the pieces.
The ground beef will look evenly mixed and crumbled.
Use a spoon or cookie scoop to roll the ground beef mixture into meatballs. Repeat until all of the ground beef has been used.
Heat a skillet over medium-high heat with a bit of coconut oil. Add the meatballs in a single layer.
Cook and brown on each side. You can flip them with a fork as you go.
Once the meatballs are browned, add them to a plate with paper towel.Drain and scrape off any excess grease and ground beef bits from the frying pan.
Lower the heat and add 3 Tbsp of coconut oil and arrowroot powder to the frying pan. Whisk together frequently - you might need to remove the pan from the heat source if it's too hot.
Add in the broth slowly, stirring frequently. The sauce will begin to thicken at this point.
Now add the coconut cream, soy sauce, dijon mustard, worcestershire sauce, salt and pepper. Mix together and let the sauce simmer until it reaches a desired thickness. The sauce should resemble a runny gravy consistency.
Add back in the meatballs and heat for 2 minutes.
Serve alongside mashed potatoes (or anything else you prefer) and lingonberry jam (or blueberry jam). Enjoy!