Preheat the oven to 425 degrees and line a baking sheet with parchment paper
In a bowl combine egg and heavy whipping cream, salt, pepper, garlic powder, and dill weed and give it a whisk.
In a Large Bowl combine the Ground Beef, Pork Rind crumbs, Parmesan cheese, and the above pre-mixed egg, whipping cream, salt/pepper, garlic powder and dill weed mixture.
Mix all of the ingredients utilizing your hands but don't over-mix as this will result in tough meatballs.
Form the meatballs about 1 inch in size. A cookie scoop works great for this, but your hands will do just fine. Don't pack them too tightly.
Bake for 10-15 minutes, or until the internal temp reaches 160 degrees.
In a large skillet add the Beef Broth, Butter, Worcestershire sauce, Dried Dill Weed, salt and pepper, heat this until the butter is melted.
Once this is all incorporated, you can add your Heavy Cream and bring it to a simmer, I like this to simmer for a few minutes 3-5 minutes to thicken on its own a bit before adding the Xantham Gum.
Maintain a simmer while adding the Xantham gum, and sprinkle it around while you whisk it in. It should take another 2-4 minutes to thicken up. Serve immediately over Mashed Cauliflower find the recipe here. Refrigerate any leftovers for up to 3 days - Enjoy, The Scrambled Eggs.