Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper or lightly greased foil for easy cleanup.
In a large bowl, gently combine the ground beef, ground pork, finely ground pork rinds, chopped onion, chopped garlic, the first 1/4 cup heavy cream, egg, salt, and pepper. Be careful not to overmix, as this keeps your meatballs tender!
Roll the mixture into 40-50 small, uniform meatballs and arrange them evenly on your prepared baking sheets.
Bake the meatballs for about 20 minutes, or until they are thoroughly cooked through and lightly golden.
While the meatballs are baking, melt the butter in a large skillet over medium heat. Whisk in the coconut flour to create a smooth paste, known as a roux.
Gradually whisk in the beef broth, chicken broth, the remaining 3/4 cup heavy cream, soy sauce, and mustard until the mixture is smooth. Bring it to a gentle simmer and let it cook for about 10 minutes, stirring occasionally, until the sauce begins to thicken nicely. Season to your taste.
If you prefer an extra thick sauce, slowly sprinkle in 1/2 to 1 teaspoon of xanthan gum while continuously whisking until you reach your desired consistency.
Add the cooked meatballs directly into the warm creamy sauce in the skillet. Toss gently to coat them completely. Serve immediately and savor this delicious, healthy comfort food!