300+ Recipe Digital Cookbook
"I spent 10 years creating and testing recipes for this cookbook, it's my proudest creation!"
300+ Recipe Digital Cookbook
"I spent 10 years creating and testing 1000's of recipes for this cookbook, it's my proudest creation!"
- Mariel, Author & Founder
Who doesn’t love a classic meatball?
I crave them at least once a month. Not sure if it’s because they’re so saucy, so comforting, so packed with protein, so tasty…but there is definitely something about them that draws me to them often.
A classic meatball goes well with anything; parsnip mash, roasted root vegetables, sweet potatoes, kale salad, zoodles, you name it. If it’s a side dish, it will probably go with meatballs. So if you’re feeling like a particular side dish, and are not sure what protein to serve it with…why not meatballs? And why not these delicious Classic Meatballs with Gravy.
This recipe is goooooood, you guys. To the point where my husband got home after work, smelled their aroma, got a nice bowlful of them, inhaled like 4 in a minute, and then congratulated me for their taste. LOL. Too cute. Can you tell he loves his protein?
He also loves a good sauce.
If you’re needing Super Bowl recipe ideas (since it’s coming in just a matter of days), this is a wonderful option.
You can make these and serve them just as they are. Just keep them warm in your skillet and have a few bowls and toothpicks right next to the stove, so that people can grab a few as they go. This way, you dirty less dishes and keep your food perfectly warm for your guests to get the BEST eating experience.
Win-win, right? I love easy. Easy is good. Let’s always do easy.
Classic Meatballs with Gravy
- Total Time: 40 mins
- Yield: 15 meatballs 1x
Description
This easy to make classic meatballs with gravy recipe is perfect for dinner or even for super bowl watching. A delicious meat-lover’s delight that is all paleo, gluten free and dairy free.
Ingredients
For the meatballs
- 2 lbs ground beef
- 1/3 cup cashew or almond meal
- 1 egg, whisked
- 1/4 cup minced onion
- 3 garlic cloves, minced
- 1 serrano pepper, minced
- 1 tbsp “ketchup” (see recipe below)
- 1 tbsp fine powdered mustard
- 1 tbsp Worcestershire sauce
- 1 tsp ground cumin
- 1 tsp seasoning salt
- 1/2 tsp black pepper
- 1–2 tbsp coconut oil, for frying
For the gravy
- 2 tbsp ghee
- 1 large onion, chopped
- 1 tbsp Worcestershire sauce
- 1 cup low sodium vegetable broth
- 2 tbsp tapioca flour
- 1/2 tsp sea salt
- 1 tbsp “ketchup” (see recipe below)
- Parsley or cilantro to garnish
For the ketchup
- 1/2 cup tomato paste
- 2 tbsp applecider vinegar
- 1 tbsp honey
- 1 tsp kosher salt
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
Instructions
- Make the “ketchup”: whisk “ketchup” ingredients in a small bowl, and press through a strainer using a spatula. Set aside.
- Make the meatballs: mix meatball ingredients, except the coconut oil, in a large mixing bowl and shape into 1-½” meatballs; you should get about 15. Preheat cast iron skillet over medium heat, add oil and allow it to melt. Cook meatballs on all sides, until they brown or until they have reached desired doneness. Add more oil as needed. Remove meatballs from skillet and set aside.
- Make the gravy: melt ghee in skillet over medium heat, and cook onions until translucent. In a bowl whisk together the tapioca flour and broth. Add broth and remaining gravy ingredients to the skillet, and cook until sauce thickens a bit, about 3 minutes. Adjust seasoning as necessary. Pour gravy over meatballs, garnish with fresh herbs and serve.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner
- Cuisine: American
