Step 1

In a large bowl, mix together with your hands the ground beef, almond flour, salt, pepper, garlic and onion powder, mustard, tomato paste, coconut aminos, finely chopped mushrooms*, egg, and liquid smoke,(if using.)

Step 2

Form into 1.5 inch balls while preheating a large deep skillet over medium heat. Add 1 tbsp ghee to the skillet, then brown the meatballs all around. Transfer browned but not cooked through meatballs to foil lined sheet and lower the heat to low.

Step 3

Add second tbsp ghee to the pan, then the onions and cook until translucent. Add the garlic and cook another minute.

Step 4

Add 1 cup of the bone broth, leaving a half cup to mix with arrowroot

Step 5

Add the mustard, aminos, sliced mushrooms* and bring to a simmer, stirring.

Step 6

In a small bowl, whisk arrowroot with the remaining 1/2 cup of broth, add to the pan and stir to combine.

Step 7

Add meatballs back to the pan with the sauce, cover and simmer on low for 5-10 minutes until meatballs are fully cooked and sauce thickens.

Step 8

Spoon sauce over meatballs, sprinkle with parsley and serve with mashed potatoes. Enjoy!