Preheat the oven to 350° and line a sheet tray with parchment paper. Set aside.
In a large bowl, combine ground beef, green onion, garlic oil, egg, salt, almond flour, and coconut aminos. Mix well. I find the best way to do this is with your hands. Once fully mixed, scoop into balls. Should make 30 meatballs.
Use a cookie scoop for even size balls. Scoop, roll between your palms, and place on the sheet tray. Bake for 18 minutes.
While the meatballs are baking, make the sauce. In a large saucepan, combine ghee, and cassava flour over medium heat. Stir until fully combined and cook for about 1 minute, stirring the whole time. Whisk in almond milk. I used 3 cups for lots of sauce, but you can use 2 for not as much. It should take about 3 minutes for the sauce to thicken. Add salt and pepper to taste.
Remove the meatballs from the oven and scoop them into the sauce. Cover them fully with the sauce and serve.
If not needing low fodmap, use garlic salt in place of garlic oil