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Mushroom Meatballs – paleo recipe
Stav Kogan

Mushroom Meatballs

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • ½ lb ground beef
  • ½ lb ground pork
  • ½ cup diced yellow onion
  • 1 clove garlic, minced
  • 1 egg (or 1 TBSP ground flax seeds mixed with 3 TBSP hot water; let it sit for a few minutes until it gels)
  • 2 TBSP arrowroot starch
  • ¾ tsp sea salt
  • ½ tsp freshly ground black pepper
  • ¼ tsp allspice
  • 2 TBSP coconut oil
  • 2 cups chicken or beef broth
  • 2 cups sliced white button mushrooms
  • 1 TBSP Worcestershire sauce
  • 1 bay leaf
  • 2 cups coconut milk
  • 1 TBSP arrowroot starch

Method
 

  1. GARNISH
  2. ½ cup chopped fresh parsley Makes 22 meatballs In a medium-sized bowl, combine the beef, pork, onion, garlic, egg, arrowroot starch, sea salt, pepper, and allspice with your hands. Scoop and shape the mixture into 22, 1½-inch meatballs.
  3. In a large skillet, heat the coconut oil over medium heat.
  4. Add the meatballs to the skillet, leaving space between them so that they brown on all sides.
  5. When the meatballs have browned, transfer them to a slow cooker.
  6. Add the chicken broth to the skillet and whisk to stir up the yummy browned bits from the bottom.
  7. Transfer the broth to the slow cooker.
  8. Add the mushrooms, Worcestershire sauce, and bay leaf to the slow cooker and stir gently.
  9. Cook the meatballs on low for 4-5 hours or on high for 3-4 hours.
  10. In a small bowl, mix the coconut milk and arrowroot starch.
  11. Add to the slow cooker during the last 45 minutes of cooking.
  12. Serve the meatballs with chopped fresh parsley sprinkled on top.

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