In a large mixing bowl add in your ground meat, egg, parsley, garlic, parmesan, and a pinch of sea salt and ground pepper. Mix/stir thoroughly to combine, then scoop and form into even-sized meatballs. I often use a cookie scoop for this step.

Heat the oil in a large skillet over medium heat.

Cook the meatballs (flip them several times using tongs) until golden brown and cooked through, around 6-8 minutes depending on the size.

Set aside and cover to keep warm.

Meanwhile, in a small bowl, whisk the flour/Arrowroot powder and broth together until no visible lumps.

In the same preheated skillet over medium heat, add in the ghee or clarified butter and allow it to melt, Add in your garlic and quickly sauté for 30 seconds.

Pour in the broth mixture together with fresh lemon juice, zest, and capers. Stir through the bottom of the pan and allow the sauce to simmer for a couple of minutes to thicken.

Stir in the parsley, then return your cooked meatballs into the sauce and continue to cook for a minute or so to heat back up while spooning sauce over them.

Enjoy your meatballs with the sauce over brown rice, quinoa, or cauliflower rice.