meatball brown mushroom sauce
April 26, 2020

Meatballs with Mushroom Onion Sauce

By Ange's Table

Good morning.

It’s Sunday.  2 days before my 40th birthday.  This is not how this day was supposed to go.

I have told you all before that we go camping in the Pocono’s.  I had plans to spend my 40th in the mountains, maybe shooting, or go kart racing.  Something fun and childish to do.  But I will spend  today at home, being thankful for my continued health, and the health of my family.

I made this recipe several days ago, and while it is a quick meal to put together, it has a Sunday feel about it.

I hope you get to do something you want to do today.

everything for meatballs mush onion sauce
Everything for the meatballs
meatball mixed for mushroom onion sauce
Use your hands and mix in
frying meatballs mush onion sauce
Fry the meatballs in the pan you will cook in
brown bits in pan meatballs mush/onion sauce
Pour off the extra oil, but keep those brown bits
cooking mushroom and onion
Cook the onion, then add the mushrooms
mushroom onion sauce before slurry
Deglaze with coconut aminos, scraping the bottom to get all those brown bits
slurry for brown sauce meatballs
Add in liquid, then your slurry
meatball brown mushroom sauce
Add in the meatballs, cook until tender
finished meatball with mushroom sauce on dish
I served this over rice with asparagus

Meatballs with Mushroom Onion Sauce

-For the meatballs
  • 1 lb ground beef
  • 1/4 cup gluten free breadcrumbs
  • 1 tsp seasoned salt mix
  • 1/2 tsp freeze dried garlic
  • 1 tsp freeze dried onion 
  • 2 tsp adobo seasoning
-For the sauce
  • 1 large onion, sliced
  • 1 10oz package mushrooms, sliced
  • 1 tsp seasoned salt mix
  • 2 Tbsp coconut amino
  • 1 cup liquid, water or stock
-For the slurry
  • 1 Tbsp cassava flour
  • 2 Tbsp water

Mix all the ingredients for the meatballs in a medium bowl.  Roll into desired size balls.  

Fry in 3-4 Tbsp olive oil, until all sides are brown.  Remove from pan and set aside.

Drain excess oil from pan.  Add in onions.  Once they start to soften, add mushrooms to pan.  Season with salt.  Scrape up brown bits on the bottom of the pan with the onion mixture.

De-glaze the pan with coconut amino.  Add liquid to pan, mixing well.  

Mix up slurry mixture, add to pan.  Mix well.

Return meatballs to pan, coat with sauce.  Cover, cook on low about 30 minutes until meatballs are tender.

What do you like to eat on Sundays?  Leave a comment below, or tag us on Instagram @Anges_Table