Mix the milk, breadcrumbs, and remaining meatball ingredients together except the meat and let it rest for about 5-10 minutes to soften the bread crumbs. If you are using the almond meal, you can skip this step.
Add the meat to the rest of the meatball ingredients and mix until everything is uniform.
Roll the meatballs into about 24 equal-sized balls.
Heat one tablespoon of the butter and the olive oil into a skillet over medium-high heat.
Working in batches, cook the meatballs until they are browned on all sides and set them aside.
To the skillet, add the remaining butter and potato starch and whisk until a paste is formed.
Whisk in the beef broth, coconut aminos, dijon mustard, and let the mixture simmer.
Add the heavy cream and whisk till combined, and then add the meatballs back to the sauce.
Let the meatballs simmer while the sauce thickens.
Serve over your favorite rice, potatoes, or gluten-free pasta.
Top with additional fresh parsley, and enjoy!