Sweat onion in olive oil in a pan until translucent.

Add minced garlic and cook until fragrant. Remove from heat and set aside to cool.

In a large bowl, combine ground beef, ground pork, crushed gluten-free rice cereal, beaten egg, lactose-free milk, honey, nutmeg, allspice, and salt.

Mix all ingredients well.

Add the cooled, cooked onions and garlic to the meat mixture and combine thoroughly.

Form small meatballs, about the size of a ping pong ball.

Arrange the meatballs on a cookie sheet in rows, leaving a small space between each meatball.

Bake the meatballs for 15-20 minutes or until the tops are browning and the meatballs are cooked through.

While the meatballs are baking, melt margarine in a small pan over medium heat.

Add brown rice flour to the melted margarine and whisk until well combined to form a roux.

Slowly add lactose-free milk, whisking constantly to prevent lumps.

Add beef broth, salt, pepper, cinnamon, oregano, and nutmeg to the sauce.

Stir to combine all ingredients in the gravy.

Cook the gravy on medium-high heat until it thickens, stirring occasionally.

Adjust spices to your taste.

Serve the meatballs immediately, topping them with the prepared gravy.

Garnish with chopped parsley.