- 2 pounds Simply Nature Organic 100% Grass Fed Ground Beef
- 2 Teaspoons onion powder
- 1 Simply Nature Grade A Organic Cage Free Brown Eggs
- salt and pepper
- 8oz baby bella mushrooms, sliced
- salt and pepper
- 2 Tablespoons Carlini Ghee
- 2 Tablespoon tapioca starch
- 2 cups beef broth
- 1 large head of cauliflower
- 3 Tablespoons Carlini Ghee
- 2–3 Tablespoons unsweetened almond milk
Meatballs and Gravy:
- Remove ground beef from package and place in medium bowl.
- Add onion powder and egg.
- Use your hands to thoroughly mix together.
- Roll 1-2 tablespoons of ground beef mixture into meatballs (approximately 32).
- Take 12 inch cast iron skillet and bring to medium-high heat.
- Swirl a tablespoon of avocado oil (or ghee or olive oil) to just barely coat the pan.
- Add meatballs and sprinkle generously with salt and pepper.
- Allow meatballs to cook through, turning as needed.
- Remove meatballs, placing on a plate and set aside.
- Leaving any grease in the pan, add mushrooms.
- Sprinkle with salt and pepper and cook on medium heat until cooked, but firm, about 3 minutes.
- Remove mushrooms, placing on a plate, and set aside.
- Scrape any larger bits or residue from the ground beef and remove from the skillet.
- Bring heat down to medium and add 2 tablespoons of ghee to the skillet.
- Allow the ghee to melt and then add 2 tablespoons of tapioca starch.
- Use a whisk to combine tapioca starch and ghee, allow to cook for approximately 30 seconds once combined while you continue to whisk.
- Slowly add 2 cups beef broth, whisking as you add.
- Once beef broth is added, continue to whisk.
- Mixture will start to thicken as it warms up (it took mine at least a full minute to start to thicken).
- Once thick, taste and add additional salt and pepper to taste (this will greatly depend upon the type of beef broth you use – some are already quite salty) – I added a teaspoon or two to mine.
- Add mushrooms and meatballs back into the skillet and stir to combine.
- Allow to sit, but ensure the gravy doesn’t boil.
- Remove stem and leaves from head of cauliflower and cut into medium-sized chunks.
- Take a medium saucepan and place approximately 1/2 cup of water in the bottom (you just want to ensure there is about a quarter inch of water in the bottom).
- Place cauliflower in saucepan with water, cover, and bring to a boil.
- Continue boiling until cauliflower is fork-tender.
- Drain water.
- Place cauliflower in high-powered blender.
- Add 3 tablespoons ghee, 2 tablespoons unsweetened almond milk and 2 generous pinches of kosher salt.
- Use puree function of your blender if you have it, otherwise blend on high for 10-20 second increments, stopping to scrape down sides.
- Continue blending in 10-20 second increments until cauliflower reaches a creamy consistency.
- Taste and add additional salt, as needed.
- If you feel you need additional liquid, add more almond milk 1 tablespoon at a time.
- Don’t over-blend or add too much almond milk or cauliflower will lose its thickness.
- You can substitute arrowroot powder for the tapioca starch, but I have found that tapioca seems to work better.
- Always err on the side of adding less tapioca starch as opposed to too much, you can always add more to thicken!
- Don’t boil gravy – it may cause the tapioca to get gummy.
- You will need to add salt and pepper to your gravy. Uniform amounts weren’t included because it greatly depends upon what type of beef broth you are using and how salty it already is.
Keywords: meatballs and gravy, whole30 meatballs