Ingredients

The following ingredients have 4 Servings
  • 1 lb ground beef
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 2 tsp coconut aminos
  • 2 tsp compliant ketchup (use this for whole30 and this for AIP, or see notes)
  • 1 tbsp avocado oil
  • 1 tbsp avocado oil
  • 1/2 yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 1/2 cups mushrooms, sliced
  • 1 cup beef broth
  • 1 tbsp coconut aminos
  • 1 tbsp compliant ketchup
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 2 tsp arrowroot starch
  • 1 tbsp chopped parsley, for topping

Instruction

  • Using a large bowl, mix together all of the meatball ingredients until well combined. Form into meatballs that are a uniform size.
  • Heat the avocado oil over medium heat in a large pan and add the meatballs. Cook for about 3-4 minutes on each side, until browned or until the internal temperature reaches 165 F. Set the cooked meatballs aside.
  • Using the same pan, add more avocado oil to the pan (if needed) and heat. Saute the onion for 5-6 minutes or until soft, adding in the garlic at the end and saute for another minute. Add the mushrooms and cook for another 3-4 minutes or until fork-tender.
  • Pour in the broth, coconut aminos, ketchup, and seasonings and stir to combine.
  • Whisk in arrowroot starch and reduce the heat, allowing to thicken for 2-3 minutes.
  • Once the sauce thickens, add the meatballs back to the pan. Spoon the sauce over the meatballs and simmer for a few minutes to allow to reheat.
  • Serve topped with chopped parsley and over mashed sweet potato if desired.