Meatballs:

• 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 tablespoon of coconut milk and 1 tablespoon 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. (If it's not thick enough add a bit more arrowroot flour and cook until it thickens. Keep adding a bit at a time until you reach desired thickeness.)
  
• Add back in the meatballs and heat for 1-2 minutes.
  
• Serve alongside mashed potatoes (or anything else you prefer) and lingonberry jam (or blueberry jam). Enjoy!