In a large bowl, combine the beef, pork, Dijon, parsley, onion, garlic powder, allspice, nutmeg, cayenne, salt, pepper, cassava flour, and egg. Mix until just combined, without over mixing the meat.

Using a tablespoon or cookie scoop, measure out the meat mixture and roll into 1-inch balls.

In a large, deep non-stick skillet, heat the oil over medium heat. Working in batches to keep from crowding the skillet, sear the meatballs in a single layer and cook until browned on all sides, about 2 minutes per side, or about 6 minutes per batch. Transfer the cooked meatballs to a paper towel-lined plate, and continue cooking the rest of the meatball, adding more oil to the pan if it becomes dry. Set aside.

Discard the excess fat, reserving 2 tablespoons. Then wipe the skillet with a paper towel to remove excess fat and overly browned bits.

Next, sprinkle the cassava over the shallot mixture and cook, stirring, to toast the flour, about 1 minute.

While whisking, slowly pour in the beef broth until well incorporated and smooth. Add the coconut milk and continue to whisk until well incorporated. Bring the gravy to a simmer then reduce to a light simmer, about medium-low heat, until you see the sauce start to thicken, about 2 minutes.

Add the Dijon, coconut aminos, salt, pepper, allspice, apple cider vinegar and stir to combine. Nestle the meatballs back into the skillet. Continue to cook, uncovered and simmering, until meatballs are cooked through, 6 to 7 minutes.

Taste a meatball with the sauce and add more salt, if desired. Serve as desired and top with additional parsley.