In a large mixing bowl add ground beef, an egg, grated Parmesan cheese, and onion powder. Mix together with your hands.

Then, using a tablespoon to measure, shape the meatballs. You should be able to form 30 mini meatballs.

Preheat a saucepan on medium heat. Add the meatballs and cook until browned on the outside. If it’s slightly pink in the middle, that’s okay for now. Put to the side.

In the same sauce pan add the water, apple cider vinegar, soy sauce, sugar free ketchup, and erythritol. Use a whisk to stir until the sauce comes together.

Slowly whisk in the xanthan gum. You want to stir in a little at a time, waiting a couple minutes in between to make sure it thickens. Lower the temperature, and let the sauce simmer on low.

After a couple minutes, check the sauce to make sure it’s the desired consistency. You can dip a spoon into the sauce to see if it coats the back. If you run your finger across the back of the spoon, a thickened sauce will not immediately run back together. Just be careful not to burn yourself.

Add the meatballs, and let them simmer on low for 10 minutes or until the meatballs are fully cooked through.