Beef Manhattan Meatballs with Mushroom Gravy
First of all, it is HARD to get a good photo of a good ol' meat and potatoes meal. Like REALLLY hard. But I tried my best and I still don't think this photo does this meal justice. It is hands down my favorite Whole30 meal to date. It was raining and gloomy here in Charlotte and all we wanted was some good old fashion comfort food. People really underestimate how much food can effect your mood and for us we really needed a good pick me up.
This meal is so full of flavor its not even funny. I would definitely save it for one of those cooler nights when you are looking to curl up and watch a movie :)
4 yellow potatoes
1 pound ground beef
2 cups of mushrooms
1/2 cup almond flour
4 tbsp ghee
1 cup beef stock
1/4 cup almond milk
Salt and Pepper to taste
1. Bring a large pot of water to a boil.
2. Peel and cube your potatoes and toss into the boiling water with a pinch of salt. Cook until fork tender and mash with 1 tbsp of ghee and almond milk until creamy. Season with salt and pepper to taste.
3. While your potatoes are cooking, work on your meatballs. In a mixing bowl add in your almond flour, ground beef and egg. Mix together and form into small balls.
4. Braise your meatballs in a pan with 1 tbsp of ghee until brown on both sides. Take off heat while you cook your mushrooms and onion.
5. Dice your onion and chop your mushrooms. Add into a cast iron skillet with remaining ghee and cook until soft. Add in your beef stock and bring to a simmer.
6. Transfer your meatballs to the mushroom gravy and cook for 10 minutes on simmer. If the gravy gets too thick add in a little water.
7. Plate your mashed potatoes on the bottom with the meatballs and gravy on top!