Grassfed Beef Meatballs w/ Mushroom Sauce

I made these grass fed beef meatballs and served over mashed cauliflower. Oh me, oh my. Delicious. The recipe is from the 131 Method. I'm doing a mini fast and am only eating during a shortened window of 4 hours. I have my fat bomb coffee for breakfast and bone broth in the afternoon. Then, I enjoy a healthy, fat burning dinner because I'm in ketosis. This simply gives your digestive system a break and time to replenish all the good bacteria. It also helps fix #leakygut. 

* 1 pound grass-fed, grass-finished beef (85/15% fat)
* ¼ cup yellow onion, minced
* 1 egg yolk
* 1 teaspoon garlic powder
* ½ teaspoon sea salt
* ¼ teaspoon black pepper
* 1 tablespoon ghee or grass-fed butter
* 1 tablespoon arrowroot flour
* 1 cup beef broth
* ½ cup full-fat coconut milk
* 2 green onions, chopped
* 10-ounces (283g) cremini or white mushrooms, sliced
* ½ teaspoon sea salt
* ¼ teaspoon black pepper

These are the crock pot instructions but I cooked the meatballs in the skillet on the stove.

In a medium bowl, add meatball ingredients and mix to combine. Shape into 16-20 balls and arrange in a slow cooker.

In a skillet, heat ghee over medium heat. Whisk in arrowroot until smooth. Slowly add broth and coconut milk, whisking continuously until smooth. Cook for 2 minutes, then add green onion and mushrooms, and cook an additional 4-5 minutes. Season with salt and pepper.

Pour remaining sauce over meatballs, cover with lid, and cook for 4 hours on low, or until cooked through.

In the skillet, I browned the meatballs and removed them. I then made the sauce in the same pan using the drippings. Then, I returned the meatballs to the pan and simmered it all on low for about 30 minutes. I served over mashed cauliflower blended with butter and plain Greek yogurt.

You can't beat healthy comfort food! 

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