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Heat oil in a large ovenproof skillet over medium-high heat.
Add onions and cook, stirring occasionally, until golden brown, 10 to 12 minutes, lowering heat if they begin to stick.
Stir in garlic and cook until fragrant, about 1 minute more.
Arrange a rack in the top third of the oven and preheat to 425°F.
Transfer half of the onions to a large bowl.
Add ground buffalo, cauliflower, 2 tablespoons of the parsley, salt, pepper, allspice and nutmeg.
Gently fold ingredients together with a rubber spatula or your hands, then gently form mixture into about 30 ping-pong-size balls.
Transfer remaining onions to a plate and add meatballs to the skillet.
Bake, turning meatballs once or twice, until they release their liquid and firm up, about 10 minutes.
Add reserved onions to the skillet.
Turn on the broiler and broil until tops of meatballs brown, 4 to 5 minutes.
Transfer meatballs to a platter, spoon onions and juices over top and sprinkle with remaining 1 tablespoon parsley.