Prepare the meatballs: In a large bowl, combine the ground beef or lamb, egg, almond flour, minced garlic, parsley, Dijon mustard, salt, and pepper. Mix well to combine. Form the mixture into small meatballs, about 1-2 inches in diameter.

Cook the meatballs: Heat a large skillet over medium heat and add a tablespoon of olive oil or butter. Cook the meatballs for 8-10 minutes, turning occasionally, until browned on all sides and cooked through. Remove the meatballs from the skillet and set aside.

Make the whiskey cream sauce: In the same skillet, add the butter and melt over medium heat. Stir in the whiskey, scraping up any browned bits from the bottom of the skillet. Let the whiskey simmer for 2-3 minutes to reduce slightly. Stir in the beef broth and Dijon mustard.

Finish with cream: Slowly stir in the heavy cream and let the sauce simmer for 5-7 minutes, or until it thickens to your liking. Season with salt and pepper to taste.

Combine and serve: Return the meatballs to the skillet, spooning the whiskey cream sauce over them. Let the meatballs simmer in the sauce for another 5 minutes to warm through.

Garnish: Garnish with freshly chopped parsley and serve hot.