Place the beef, cheese, allspice, 15 grams of coconut flour, egg and 4 grams of Salt and Pepper in a large mixing bowl and mix thoroughly.Form tablespoons of mixture into small meatballs and place in the refrigerator to chill for at least two hours
Heat 30 ml of oil in a large frypn over medium heat.Fry the onion for 5 minutes.
Add the passata, mustard and water and bring to a boil.Remove from heat and set aside.
Heat 30 ml of oil in a large frying pan over medium heat.Fry the meatballs in batches for 10 minutes each, gently turning every 2 minutes to cook all over.
Return all the meatballs to the pan and pour the sauce over the top.Bring to a gentle simmer and cook for 20 minutes.
Stir the cream and 30 grams of coconut flour together and drizzle into the sauce.Gently stir through, being careful not to let the sauce boil.Let it simmer for another 5 minutes until the sauce thickens.
Season to taste and serve warm, garnish with basil leaves.