In a mixing bowl mix together the meatball ingredients: ground beef, gluten free bread crumbs, egg, onion, garlic, parsley, allspice, nutmeg, salt and pepper.

Form the meatball mixture into meatballs about the size of a golf ball. I like mine about 2 inches in circumference.

In a frying pan or cast iron skillet over medium heat add the olive oil and add the meatballs. Fry the meatballs, turning them when needed until they are completely cooked and browned on the outside.

Move the meatballs to a plate.

Add butter and gluten free flour to the pan. Whisk the butter and flour together to form a paste. Add 3 cups of bone broth and whisk until ingredients are combined. Scrape the bottom of the pan with your whisk to get all the bits of fried onion and brown bits leftover from the meatballs.

Add the sour cream, heavy whipping cream, gluten free worcestershire sauce, salt, pepper and sage to the pan. Whisk to combine.

In a separate small bowl mix 1 tbsp. of arrowroot powder with 2 Tbsp. of beef broth. Pour the mixture into the gravy.

Let the sauce simmer for a few minutes until it thickens.

While the sauce is thickening boil a pot of water and cook the pasta per the instructions on the box.

Combine the cooked pasta and thickened sauce. Serve with the meatballs.