Juicy, tender meatballs made with warm spices such as nutmeg and simmered in dairy-free cream gravy. This dinner dish is comforting, nourishing, and full of healthy fats and protein.
Prep Time: 10 min.
Cook Time: 25 min.
Total Time: 35 min.
- 2 tablespoons avocado oil
- 1 medium onion, diced
- 1/2 teaspoon garlic, minced
- 3/4 pound ground beef, 93% lean
- 3/4 pound ground pork, 96% lean
- 2 tablespoons coconut flour
- 1 egg
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/4 cup grass-fed butter
- 2 tablespoons arrowroot powder
- 1/2 cup coconut cream
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 3 cups beef bone broth
- 2 tablespoons fresh parsley, to garnish
In a large skillet over medium heat, add 1 tablespoon avocado oil. When warm, add onion and garlic and saute for 3 minutes or until soft. Transfer vegetables to a large bowl.
Add ground beef, pork, coconut flour, egg, allspice, and nutmeg to the bowl with the vegetables and mix to combine.
Roll the meat mixture into 1-inch meatballs until there is no mixture remaining.
In the skillet, add the remaining tablespoon of avocado oil over medium heat. Cook the meatballs in batches, around 5 minutes, or until meat is cooked to your preference. Set meatballs on a separate plate.
Make your sauce by adding butter and arrowroot to the skillet and whisking to create a paste.
Add in broth and continuously stirring, cook for 2 minutes or until thickened.
Add coconut cream, salt, and pepper.
Return the meatballs to the sauce and cook for 5-10 minutes or until warm.
Split between 6 plates and serve immediately. Garnish with fresh parsley and serve with cauliflower mash, if desired.