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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.
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Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Preheat the oven to 350, and foil line a baking sheet.
  2. Start by making and forming the meatballs by adding the dried garlic, dried oregano, salt, and pepper and combine well.
  3. 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).
  4. 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.
  5. 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.
  6. Add the roughly chopped garlic and about a tbsp of the broth and cook for 2 minutes.
  7. Add all the mushrooms and broth and cook for 10 minutes until they are soft.
  8. Add the can of coconut milk, thyme, salt, and pepper and simmer for about 10-15 minutes, letting it reduce. 
  9. 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.
Tried this recipe?Let us know how it was!