Who doesn’t love a classic meatball?

I crave them at least once a month. Not sure if it’s because they’re so saucy, so comforting, so packed with protein, so tasty…but there is definitely something about them that draws me to them often.

A classic meatball goes well with anything; parsnip mash, roasted root vegetables, sweet potatoeskale salad, zoodles, you name it! If it’s a side dish, it will probably go with meatballs. So if you’re feeling like a particular side dish, and are not sure what protein to serve it with…why not meatballs? And why not these delicious Classic Meatballs with Gravy!

This recipe is goooooood, you guys. To the point where my husband got home after work, smelled their aroma, got a nice bowlful of them, inhaled like 4 in a minute, and then congratulated me for their taste. LOL. Too cute. Can you tell he loves his protein? He also loves a good sauce!

If you’re needing Super Bowl recipe ideas (since it’s coming in just a matter of days), this is a wonderful option. You can make these and serve them just as they are. Just keep them warm in your skillet and have a few bowls and toothpicks right next to the stove, so that people can grab a few as they go. This way, you dirty less dishes and keep your food perfectly warm for your guests to get the BEST eating experience.

Win-win, right? I love easy. Easy is good. Let’s always do easy!

Classic Meatballs with Gravy
 
Prep time
Cook time
Total time
 
This easy to make classic meatballs with gravy recipe is perfect for dinner or even for super bowl watching. A delicious meat-lover's delight that is all paleo, gluten free and dairy free!
Author:
Recipe type: Entree
Cuisine: American
Serves: 15 meatballs
Ingredients
For the Meatballs:
  • 2 lbs. organic ground beef
  • ⅓ cup cashew meal (but you can use any nut you like)
  • 1 egg, whisked
  • ¼ cup minced onion
  • 3 garlic cloves, minced
  • 1 serrano pepper, minced
  • 1 heaping tablespoon Paleo ketchup
  • 1 tablespoon fine powdered mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon seasoning salt
  • ½ teaspoon black pepper
  • 1-2 tablespoons coconut oil (for frying)
For the Gravy:
  • 2 tablespoons ghee
  • 1 large onion, chopped
  • 1 tablespoon Worcestershire sauce
  • 1 cup low sodium organic vegetable broth
  • 2 tablespoons tapioca flour
  • ½ teaspoon sea salt
  • 1 tablespoon Paleo ketchup
  • Parsley or cilantro for garnish
Instructions
For the meatballs:
  1. Add all meatball ingredients (excluding the coconut oil) to a large mixing bowl and use your hands to mix well. Shape mixture into 1-½ inch meatballs; you should get about 15. Set aside.
  2. Preheat cast iron skillet under medium heat for five minutes. Once hot, add oil and allow it to melt. Add meatballs and cook them on all sides, until they brown or until they have reached desired doneness. Add oil as needed. Remove meatballs from skillet and set aside.
For the Gravy:
  1. To the same skillet, and under medium heat, add ghee and allow it to melt. Add in onions and cook until translucent.
  2. In a bowl whisk together the tapioca flour and broth. Add broth and remaining gravy ingredients (except parsley/cilantro) to skillet, and cook for about 3 minutes, until sauce thickens a bit. Adjust seasoning as necessary.
  3. Pour gravy over meatballs, garnish with fresh herbs and serve!
Notes
Tools You’ll Need:
- Large cast iron skillet (or large frying pan)
- Spatula (or tongs, or a spoon)
- Mixing bowls
- Whisker
- Cutting board and knife
- Measuring cups
- Measuring spoons
Nutrition Information
Serving size: 1 meatball (with gravy) -- Calories: 250 Fat: 22 g. Carbohydrates: 6 g. Protein: 10 g.

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Classic Meatballs with Gravy

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