In a large bowl mix together ground beef, almond flour, egg, tomato paste, garlic powder, salt, onion powder, ground mustard, thyme and pepper until combined.
Add water and mix well (using your hands is best) until combined and water is absorbed.
Form meat mixture into 1 1/2-2 inch balls and place on a large plate or baking sheet.
Preheat 2 tablespoons olive in a large skillet over medium-high heat.
Working in batches add meatballs without crowding the pan and cook about 4-5 minutes per side until browned. Transfer to a clean dish and set aside and continue cooking remaining meatballs.
Remove all the remaining meatballs from the pan and set aside.
Drain any excess grease from the pan before making gravy.
Mushroom Onion Gravy
Heat 1 tablespoon olive oil in the same skillet still over medium-high heat.
Add onions and mushrooms and cook, scraping any of the brown bits from the bottom of the pan from the meatballs and stir occasionally for about 10 minutes until onions are tender.
Add minced garlic and cook for about 1 minute longer until fragrant.
Add 1 1/2 cups beef broth to skillet.
In a small bowl whisk arrowroot with remaining 1/2 cup beef broth until arrowroot is dissolved and then pour into pan.
Stir gravy and bring to a low boil then reduce heat to medium.
Season gravy with a pinch of salt and pepper and thyme.
Add in meatballs and turn to coat in gravy.
Cook for 10 minutes until gravy thickens.
To save time you can cook the meatballs and mushrooms onion gravy in 2 separate pans. Check out the post for additional tips about this recipe! I use Trader Joe’s blanched almond flour for this recipe.