In a large bowl, combine ground beef, Parmesan cheese, egg, almond flour, garlic powder, onion powder, salt, and pepper. Mix until well combined.
Shape the mixture into small meatballs, about 1 inch in diameter.
Heat olive oil in a large pot over medium heat. Add the meatballs and cook until browned on all sides. Remove meatballs and set aside.
In the same pot, add chopped onion and minced garlic. Sauté until the onion is translucent.
Add beef broth, diced tomatoes, smoked paprika, and dried thyme to the pot. Bring to a simmer.
Return the meatballs to the pot and let them cook in the broth for about 15 minutes.
Stir in the heavy cream and let the stew simmer for another 5 minutes.
Serve hot, garnished with fresh parsley.
Variations & Tips
For a spicier version, add a pinch of red pepper flakes to the broth. If you prefer chicken over beef, substitute the ground beef with ground chicken and use chicken broth instead. For a more robust flavor, consider adding a splash of Worcestershire sauce to the stew. To make the dish even more colorful, add some chopped bell peppers or spinach to the stew during the last few minutes of cooking.