Crockpot Meatballs
This is a great take on comfort food without the carbs! Totally filling and quite easy, it can be whipped up in under 20 minutes of hands-on time. Let the oven and slow cooker to the hard work!
Meatballs
- 1 pound grass-fed, grass-finished beef (85/15)
- 1/4 cup yellow onion. minced
- 1 egg yolk
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Sauce
- 1 tablespoon ghee or grass-fed butter
- 1 tablespoon arrowroot flour
- 1 cup beef broth
- 1/2 cup full-fat coconut milk
- 2 green onions, chopped
- 10 ounces cremini or white mushrooms, sliced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Cauliflower Mash
- 1 medium head cauliflower, chopped, large stems removed
- Coconut oil cooking spray
- 1/2 teaspoon sea salt
- 1 tablespoon ghee or grass-fed butter
- Reserved sauce
Instructions
Directions
In a medium bowl, add meatball ingredients and mix to combine. Shape into 16-20 balls and arrange in a slow cooker.
In a skillet, heat ghee over medium heat. Whisk in arrowroot until smooth. Slowly add broth and coconut milk, whisking continuously until smooth. Cook for 2 minutes, then add green onion and mushrooms, and cook an additional 4-5 minutes. Season with salt and pepper.
Reserve ½ cup of sauce/mushrooms in a small bowl. Pour remaining sauce over meatballs, cover with lid, and cook for 4 hours on low, or until cooked through.
Preheat oven to 400°F. Place cauliflower on a nonstick baking sheet and coat with cooking spray. Sprinkle with salt. Bake for 15-17 minutes, or until tender.
Place in a large food processor with the ghee/butter and reserved sauce. Process until smooth and the texture of mashed potatoes.
Divide cauliflower mash onto 4 plates, top with meatballs, spoon sauce over top, and serve.
Recipe Notes
Nutritional Information:
Calories: 437
Protein: 28g
Fat: 31g
Carbs: 14g
Fiber: 4g
Net Carbs: 10g
