Ingredients
Scale
Meatballs
- 1 lb ground beef (ideally grass-fed ~85-90% lean)
- 1 egg
- 1/4 cup bread crumbs, gluten-free (optional gluten-free)
- 1/4 cup onion, minced
- 1/2 tsp garlic powder
- 1/2 tsp dried or 1 tsp fresh parsley
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1/4 tsp black pepper
Sauce
- 1/4 cup ghee (or butter)
- 2 Tbsp corn starch
- 2 cups broth (beef or chicken)
- 1 cup full-fat coconut milk
- 1 Tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- Salt, pepper, fresh parsley
Instructions
- Preheat oven to 350°F and grease a roasting pan, set aside
- In a medium bowl mix all ingredients for meatballs by hand or use a food processor (~10 seconds) until evenly combined
- Form into 16-20 meatballs and evenly space on roasting pan, cook in oven for 20 minutes, turning once halfway through
- Meanwhile, in a medium saucepan or cast iron skillet, over medium heat, melt ghee, add in cornstarch and whisk constantly until golden brown
- Carefully (may bubble, be careful!) add in broth, coconut milk, Worcestershire sauce, Dijon, salt & pepper
- Bring to a simmer & allow to thicken for ~5 minutes
- Add in meatballs and allow flavors to combine for an additional 5 minutes, top with parsley and serve over mashed potatoes/root veggies, rice or pasta.
Nutrition
- Serving Size: ~4-5 meatballs with sauce