Printer icon

Meatballs With Mushroom Gravy

Meatballs With Mushroom Gravy

Meatballs are easy to make the Paleo way, a little almond flour can hold just about anything together – it’s all about proportions. But, what about gravy, aka mushroom sauce? The best stuff is known to contain high levels of gluten and creamy dairy. Since that is a no, and another no, we had to improvise and come up with a mushroom sauce of true Paleo proportions.

You have probably guessed that coconut milk was included in the recipe – it is. What really makes this gravy work, for the benefit of harmoniously melding flavors, is the beef stock. In any case, it is always good to have some extra portions stored in your freezer, as it makes impromptu meals of meatballs with dairy-free sauce decidedly easier. If you cannot handle the tapioca starch, know that you have the option to leave it out entirely, but it does create that irresistible thickness that you know and love. Depending on what you have on hand, and what sort of food intolerances/allergies are in your family, you could also try potato starch or arrowroot flour as thickener and be on your merry, gravy way.

We love to serve up the meatballs and gravy in a very traditional way, over a bed of mashed potatoes. Alternatively, they also taste incredible over a plateful of herbed cauliflower rice, along with a smattering of fresh leafy greens.

Meatballs With Mushroom Gravy Recipe

Serves: 4Prep: 20 minCook: 30 min
Notice

Protein: 68g / %

Carbs: 13g / %

Fat: 63g / %

Values are per portion. These are for information only & are not meant to be exact calculations.

Add to Meal Plan  

Ingredients

  • 2 lbs. ground beef
  • 1 small onion, minced
  • 1/4 cup almond flour
  • 2 garlic cloves, minced
  • 1 tbsp. fresh parsley, minced
  • 1/4 tsp. ground allspice
  • 1/4 tsp. ground nutmeg
  • 1 egg
  • Cooking fat
  • Sea salt and freshly ground black pepper

Mushroom Gravy Ingredients

  • 8 oz. mushrooms, sliced
  • 2 garlic cloves, minced
  • 2 tbsp. fresh parsley, minced
  • 2 cups beef stock
  • 1/2 cup coconut milk
  • 1 tsp. Dijon mustard
  • 3 tbsp. ghee or coconut oil
  • 1 tbsp. tapioca starch (optional)
  • Sea salt and freshly ground black pepper

Meatballs Preparation

Preparation

  1. Preheat oven to 375 F.
  2. In a bowl combine all the meatball ingredients; season to taste and mix until well combined.
  3. Roll the meat mixture into small meatballs, about the size of a golf ball.
  4. Heat cooking fat in a large skillet over medium-high heat.
  5. Brown the meatballs on all sides 1 to 2 minutes, and place on a baking sheet.
  6. Place in the oven and bake 15 to 20 minutes.
  7. Melt ghee in the same skillet used for the meatballs over medium-high heat, add garlic and cook 1 to 2 minutes.
  8. Add the mushrooms and cook another 2 minutes, or until soft.
  9. Pour in the beef stock and Dijon mustard; scrape the bottom of the skillet, season everything to taste, and let simmer 4 to 5 minutes.
  10. Whisk in the coconut milk until well combined, simmer 2 to 3 minutes. (Add the starch mixed with equal parts water, and whisk until the sauce thickens – if needed.)
  11. Sprinkle with fresh parsley, and adjust seasoning.
  12. Add the meatballs to the sauce, gently toss everything until well coated, serve on top of mashed potatoes or cauliflower rice.