Preheat your oven to 375° F.
In a large bowl, combine the ground beef, grated parmesan, almond flour, Italian seasoning, salt, and pepper.
Beat the eggs in a small bowl and sprinkle with the gelatin. Allow to sit for 5 minutes. Whisk and then mix into the meat mixture.
Form into small meatballs, about 1 tablespoon each.
Place on a parchment-lined baking sheet and cook for 7 minutes. Flip and cook for another 7 minutes.
While the meatballs cook, heat the oil in a saucepan over medium-high heat. Add the onion and celery and cook for 5 minutes. Add the garlic and cook for 1 minute longer.
Add the tomatoes, broth, heavy cream, and Italian seasoning. Season to taste with salt and pepper.
Bring to a boil and then reduce to a simmer. Cover and cook for 10 minutes. Add heavy cream and xanthan gum and cook for 5 minutes.
Add the meatballs and cook for another 10 minutes.
If desired, stir in palmini noodles and cook until warmed through.
Garnish with fresh parsley and serve warm.