- 2 lbs ground meat
- 2 eggs
- 1/4 cup almond flour
- 1/4 dried parsley
- 1 tbsp salt
- 1 tbsp garlic powder
- 1 tbsp ground black pepper
- 6 cloves of garlic, minced
- 1 onion, diced
- 1 cup mushrooms, sliced
- 2 cups water
- 1/4 cup butter
- 4 beef bouillon cubes
- 2 tbsp corn starch + 4 tbsp water
In a bowl combine 2 pounds of ground meat, 2 eggs, 1/4 almond flour, 1/4 dried parsley, 1 tablespoon of salt, 1 tablespoon of pepper and 1 tablespoon of garlic powder.
Once well combined make meatballs. I’d say a 3 tablespoon meatball is a good size.
Place meatballs in a pot with 2 cups of water.
Cook on medium-high heat for 15 minutes.
Take meatballs and juice out of put and set aside in a bowl.
To the pot add 1/4 cup of butter, 1 diced onion, 1 cup diced mushrooms, and 6 minced garlic cloves.
Sauté on medium-low heat until vegetables are tender and start to caramelize.
Add back the meatballs and juice that had been set aside in a bowl.
Drop in 4 beef bouillon cubes to the pot as well.
Cook on medium-low heat for 5 minutes.
Thicken the gravy with a corn starch slurry of 2 tablespoons of cornstarch and 4 tablespoons of water.
Cook on medium-low heat until it boils and thickens.
Serve over mashed potatoes or rice.