This is great recipe that is delicious, easy, and tastes great left over!!! You can top the meatballs over potatoes, sweet potatoes, spaghetti squash, or spinach.
For Meatballs
1½ lb lean grass-fed ground beef
½ cup almond flour
1 egg
¼ cup dijon mustard
1 tbsp Worcestershire sauce
1 tsp seasoning salt
½ tsp pepper
2 cloves of garlic
2 tbsp olive oil or coconut oil
For Gravy
2 tbsp grass-fed butter
1 large onion, chopped
1 tbsp Worcestershire sauce
1 cup organic beef broth or chicken broth
2 tbsp coconut flour
½ tsp seasoning salt
parsley for garnish
Directions:
Add all the meatball ingredients (excluding the olive oil) to a large bowl and mix well, use your hands. Shape into 1 inch meatballs.
Add the olive oil or coconut oil to a large skillet and heat over medium to high heat. Add meatballs and cook. If you’re using a large skillet all meatballs should fit in one batch otherwise, you might have to fry them in a couple batches. Cook the meatballs on all sides, add more oil if needed. Remove meatballs from skillet and set aside.
To the same skillet add butter and melt. Add onion and cook until onion is soft and translucent. In a bowl add the coconut flour and broth and whisk. Add broth and remaining gravy ingredients to skillet, and cook for about 3 to 5 minutes, sauce should thicken. If the sauce is too thick add a bit more beef broth.
When the gravy is done add the meatballs back to the skillet and toss them around so they’re covered in the gravy. Top with parsley.
Enjoy!
Fit Chic