Step 1

Combine the meatball ingredients (except the butter) in a medium bowl and mix well.

Step 2

Form into 12 meatballs.

Step 3

Heat the 2 Tbsp of butter in a large, nonstick saute pan.

Step 4

Cook the meatballs on medium heat in the butter until browned on all sides and cooked through (2-3 minutes per side.)

Step 5

Remove the meatballs from the pan and set aside.

Step 6

Add the 1 Tbsp of butter and the 2 cups of sliced mushrooms to the pan.

Step 7

Cook until the mushrooms are golden and fragrant (4-5 minutes.)

Step 8

Remove the mushrooms from the pan.

Step 9

Add the onions and garlic and cook for 3-4 minutes or until softened and translucent.

Step 10

Remove the onions from the pan.

Step 11

Add the beef broth to your pan and scrape the bottom to get all the yummy bits off.

Step 12

Whisk in your sour cream and xanthan gum until smooth.

Step 13

Add the meatballs, mushrooms, onions and garlic back to the pan and stir.

Step 14

Simmer on low for 20 minutes.

Step 15

Season with salt and pepper to taste.

Step 16

Garnish with the fresh parsley right before serving.