Meatballs with Dairy-Free Mushroom Sauce


Mom. I recreated your trailer park meatballs, aka. Meatballs smothered in cream of mushroom soup. I made them healthier, gourmet, and delicious; you will be proud.


  • 1 package of organic ground beef

  • 1 tbsp dried garlic

  • 1 tbsp dried oregano

  • 1 tsp salt

  • 1 tsp pepper

  • 1 tbsp avocado oil

  • 1/4 cup broth

  • 1 tbsp red wine vinegar

  • 2 large shallots

  • 2 cloves of garlic

  • 15-20 button mushrooms

  • 1 can of regular coconut milk

  • 2 tbsp fresh thyme


  • Preheat the oven to 350, and foil line a baking sheet.
  • Start by making and forming the meatballs by adding the dried garlic, dried oregano, salt, and pepper and combine well.
  • I like to make 12 small meatballs, so separate the meat in half, then into quarters and form 3 balls out of each quarter (place on the foil-lined sheet as you go).
  • In a saucepan over medium-high heat – add the oil and brown the meatballs on all sides for about 3-4 minutes total. Once finished, place them on the baking sheet and cook for 12-15 minutes.
  • Using the same pan you used to brown the meatballs, over medium heat, add the two shallots thinly sliced and 1 tbsp red wine vinegar – scrape off all the brown bits and keep moving the onions around.
  • Add the roughly chopped garlic and about a tbsp of the broth and cook for 2 minutes.
  • Add all the mushrooms and broth and cook for 10 minutes until they are soft.
  • Add the can of coconut milk, thyme, salt, and pepper and simmer for about 10-15 minutes, letting it reduce. 
  • Serve 3-4 of the meatballs on top of jasmine or cauliflower rice, steamed veg, and a healthy scoop of the sauce. THIS IS TO DIE FOR. LITERALLY.
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