Ingredients
Prep
- 2 lb ground beef grass fed
- 1 egg large
- 1/2 C almond flour
- 2 T tomato paste
- 1 t garlic powder
- 3/4 t salt
- 1/2 t onion powder
- 1/2 t ground mustard
- 1/2 t thyme
- 1/4 t pepper
- 1/2 C water
- 1 sweet onion large
- 8 oz sliced mushrooms
- 2 t minced garlic
- 1 1/2 C beef broth low sodium - Whole30 compliant
On Cooking Day
- 1/2 C beef broth low sodium - Whole30 compliant
- 2 T arrowroot
- 2 bag frozen mashed cauliflower like Birds Eye or homemade
- 9 oz salad greens
Instructions
To Assemble
- Combine first 10 ingredients (ground beef-pepper) in a large bowl and mix well until combined. Add WARM water and mix well (using hands is best) until combined and water is absorbed. Scoop 2 tablespoons of mixture and roll into a ball forming a meatball and place in a large container with a lid. Continue until all of the mixture is used. Use wax paper if needed to stack meatballs in container.
- Slice onion and add to a large container with a lid, along mushrooms, garlic and low sodium beef broth. Season with salt and pepper.
To Cook
- Place meatballs in a large slow cooker. Stir broth and pour over meatballs. Cook on low for 6-8 hours.
- Whisk together arrowroot and 1/2 cup beef broth. Pour into slow cooker and cook on high for 15 minutes until sauce thickens. Season with salt and pepper.
- Cook mashed cauliflower according to package directions. Serve with salad.
Ingredients
Prep
On Cooking Day
|
Instructions
To Assemble
To Cook
|