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Mouthwatering Meatballs with Mushroom + Onion Gravy

Servings: 4

Ingredients

For the Meatballs

  • 2 lbs ground beef
  • 1 egg
  • 1/4 cup bread crumbs
  • 2 Tbsp fresh parsley, chopped
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp Penzey's Pizza seasoning (or sub for your favorite Italian seasoning)
  • 2 cloves garlic, minced
  • 1 large baby bella mushroom finely diced
  • 1 Tbsp ricotta cheese (optional)

For the Mushroom + Onion Gravy

  • 1 Tbsp avocado oil
  • 1 yellow onion thinly sliced
  • 4 large baby bella mushrooms thinly sliced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 - 1 tsp cajun seasoning, to taste
  • 2 tsp fresh thyme
  • 1 Tbsp arrowroot powder
  • 2 cups beef broth
  • 3 Tbsp coconut aminos
  • 1 Tbsp yellow mustard
  • 1 Tbsp apple cider vinegar
  • fresh parsley, chopped for serving

Instructions

Prepare the Meatballs

  • Preheat the oven to 350° and measure out all ingredients.
  • In a large bowl, add all the ingredients for the meatballs and mix well with hands to combine.
  • Once well combined, form into 1 ½-inch meatballs.
  • Heat a large oven-safe pan over medium heat. Add avocado oil. Once hot, add meatballs in a single layer and brown on all sides for about 2-3 minutes, working in batches if needed. Once meatballs are browned, remove from pan and set aside.

Make the Mushroom + Onion Gravy

  • In the same pan, add the sliced yellow onion, mushrooms and seasonings (salt, pepper, onion powder, cajun seasoning, thyme). Still to combine and cook until onions are mushrooms are tender, about 4-5 minutes.
  • Meanwhile, in a separate bowl, add the coconut aminos, yellow mustard, and apple cider vinegar and whisk to combine until no chunks. Set aside.
  • Next, add the arrowroot powder to the onion and mushroom mixture and stir to combine.
  • Slowly add beef broth, stirring continuously to combine. Now add in the coconut aminos, mustard, ACV mixture, stir to combine, and let simmer until sauce begins to thicken, about 3-5minutes.
  • Add back in the meatballs and nestle each in the sauce.
  • Transfer to oven and let cook until meatballs are cooked through to an internal temperature of 165°, about 10 minutes.
  • Remove from oven and garnish with chopped fresh parsley.