Meatballs with Mushroom Onion Sauce
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.
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