Combine all meatball ingredients in a large bowl and use your hands to mix until evenly combined. Form into about 1 tablespoon size meatballs, about 20 meatballs.

Add the meatballs to a large nonstick pan over medium-high heat. Cook until golden, turning occasionally until browned on all sides, about 10-15 minutes. Remove to a large plate and set aside, leaving any rendered fat in the pan. Do not clean the pan.

Add the onions and garlic to the pan (if there is no rendered fat, add about 1 teaspoon of avocado oil). Cook on medium heat, stirring occasionally until the onions are soft and translucent, about 5 minutes. Add the cream cheese, salt, and paprika and stir until the cream cheese is smooth and melted. Slowly stir in chicken broth to form a smooth sauce. Simmer for 5 minutes. Just before serving, add back the meatballs along with any accumulated juices and stir to coat in sauce and warm through. Garnish with parsley and serve.