Meatballs With Mushroom Gravy Recipe

5 from 1 vote

What's not to like about meatballs with mushroom sauce? It's Paleo, gluten-free, and dairy-free. Feel free to add as much spice as you like!

Course Appetizer

Cuisine American

Keyword gravy, meatballs, mushroom

Prep Time 20

Cook Time 30

Total Time 50

Servings people

Calories 852kcal

Cost 12

Preheat oven to 375 F.
In a bowl, combine all the meatball ingredients; season to taste and mix until well combined.
2 lbs. ground beef, 1 small onion, ¼ cup almond flour, 1 tbsp. fresh parsley, ¼ tsp. ground allspice, ¼ tsp. ground nutmeg, 1 egg, 2 garlic cloves, ½ cup coconut milk, 1 tbsp. tapioca starch
Roll the meat mixture into small meatballs about the size of a golf ball.
Heat cooking fat in a large skillet over medium-high heat.
Cooking fat
Brown the meatballs on all sides for 1 to 2 minutes and place on a baking sheet.
Place in the oven and bake for 15 to 20 minutes.
Melt ghee in the same skillet used for the meatballs over medium-high heat, add garlic and cook for 1 to 2 minutes.
2 garlic cloves, 3 tbsp. ghee or coconut oil
Add the mushrooms and cook another 2 minutes or until soft.
8 oz. mushrooms
Pour in the beef stock and Dijon mustard; scrape the bottom of the skillet, season everything to taste, and let simmer for 4 to 5 minutes.
2 cups beef stock, 1 tsp. Dijon mustard, Sea salt and freshly ground black pepper
Whisk in the coconut milk until well combined, and simmer for 2 to 3 minutes. (Add the starch mixed with equal parts water, and whisk until the sauce thickens – if needed.)
Sprinkle with fresh parsley, and adjust the seasoning.
2 tbsp. fresh parsley, Sea salt and freshly ground black pepper
Add the meatballs to the sauce, gently toss everything until well coated, and serve on top of mashed potatoes or cauliflower rice.