In a small bowl, combine the pork, egg, almond flour, garlic, oregano, sea salt, and black pepper. Mix well until combined. With your hands, roll the meat mixture into 1-inch balls and set aside.

In a large skillet, heat the olive oil over medium high heat. Add the meatballs and cook for 1 to 2 minutes, until they are lightly browned. Transfer the meatballs to a 4- to 6-quart slow cooker.

In a bowl, add the chicken stock, heavy cream, Dijon mustard, and coconut aminos.

Pour the cream sauce over the meatballs. Cover and cook on LOW for 4 hours.