Tender beef meatballs cooked in a luscious mushroom gravy in the slow cooker. This dish cooks gently on its own and creates a rich tasty gravy that is fantastic over cauliflower mash or mashed potatoes.
Cook 6-8 hours on low
1 pound lean ground beef
1 egg, beaten
½ yellow onion, chopped fine
1 yellow onion, sliced thin
4 garlic cloves, minced
2 teaspoons steak seasoning
¼ teaspoon dried thyme leaves
1 teaspoon salt
1 teaspoon tapioca starch (flour)
½ teaspoon fresh ground black pepper
8 ounces of mushrooms, sliced
2 tablespoons coconut or avocado oil, divided
3 tablespoons gf breadcrumbs
1 cup beef stock
In a large frying pan, heat the 1 tablespoon of the coconut oil.
Add the garlic and minced onions.
Sauté minced onion and garlic until translucent. (Do not brown the garlic.)
Put the mixture in a bowl.
Add to the onion mixture, the ground beef, steak seasoning, beaten egg and breadcrumbs. Mix gently with your hands taking care not to over mix.
Form 20 small meat balls.
Brown the meat balls in a large skillet not crowding them, about 4 minutes. Put the meat balls in the bottom of the slow cooker.
Add the other tablespoon of oil to the skillet and sauce the sliced onions, mushrooms, salt, pepper and thyme. Cook for 3 minutes, sprinkle with tapioca starch, cook one more minute.
Add the beef stock and stir well. Pour over the meatballs, cover and cook 6 to 8 hours on low.
Taste for seasonings half an hour before they are done. You might want to adjust salt, pepper or thyme by adding a bit more.