In a large bowl, combine ground beef, ground pork, egg, almond flour, parmesan cheese, garlic, onion powder, salt, pepper, parsley, and allspice.
Mix gently until all ingredients are combined.
Shape the mixture into small meatballs.
Heat butter in a skillet and lightly brown the meatballs on all sides (optional but adds extra flavor).
Place the meatballs into the slow cooker.
In a bowl, whisk together beef broth, heavy cream, cream cheese, Worcestershire sauce, Dijon mustard, garlic powder, and onion powder.
Pour the creamy sauce over the meatballs.
Cover and cook on LOW for 4–5 hours or until the meatballs are fully cooked.
Stir the sauce gently before serving.
Garnish with fresh parsley and parmesan cheese.