In a large bowl, combine ground beef, ground turkey, almond flour, egg, salt, pepper, allspice, and nutmeg. Mix gently until just combined.
Form the mixture into small meatballs, about 1 inch in diameter.
Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, cooking until browned on all sides and cooked through (about 8–10 minutes). Remove from skillet and set aside.
In the same skillet, add beef broth, heavy cream, and Dijon mustard. Stir well, scraping up any browned bits from the bottom of the pan.
Let the sauce simmer for 5–7 minutes, until it begins to thicken.
Return meatballs to the skillet and spoon the sauce over them. Simmer for another 5 minutes, allowing the flavors to combine.
Taste and adjust seasoning with salt and pepper as needed. Serve warm.