Combine all ingredients in a bowl.
Using a scoop (we just used our hands and a scale), measure mixture into enough to roll 9 large meatballs.
Preheat oven to 350°
Heat a skillet on medium, lightly spray or drizzle with olive oil.
Place meatballs in the skillet. Sear until a nice browned crust forms, about 3 minutes.
This pan looks dry, but it isn’t. It’s a FANTASTIC non-stick skillet so only takes a light spray of oil.
Flip meatballs, using a spoon will protect the meatballs from getting crushed. Push them against the side of the pan and just do a quick scoop and slip.
Let the meatballs brown on the other side while you gather the ingredients for the cream sauce.
Use a measuring cup or small bowl to whisk the xanthan gum into the cream. Add the parmesan cheese and garlic. Mix.
Pour into the pan. Cream will begin to bubble immediately. Remove from heat
Place skillet in the oven, uncovered and bake for 15 minutes or until middle reaches 165°.
Garnish with fresh spinach and serve with zoodles, cauliflower rice (or your favorite pasta if your diet allows).
RECIPE NOTE– WE INTENTIONALLY MADE A VERY SMALL AMOUNT OF CREAM. YOU CAN CERTAINLY DOUBLE THE RECIPE IF DESIRED.