Classic Meatballs in Rich Brown Gravy

This easy-to-make classic meatballs with gravy recipe is perfect for dinner or for game-day gatherings. It’s hearty, protein-rich, and adapted to be paleo, gluten-free, and dairy-free.

Ingredients

• 2 lbs ground beef
• 1/3 cup cashew or almond meal
• 1 egg, whisked
• 1/4 cup minced onion
• 3 garlic cloves, minced
• 1 serrano pepper, minced
• 1 tbsp “ketchup” (see recipe below)
• 1 tbsp fine powdered mustard
• 1 tbsp Worcestershire sauce
• 1 tsp ground cumin
• 1 tsp seasoning salt
• 1/2 tsp black pepper
• 1–2 tbsp coconut oil, for frying

For the gravy

• 2 tbsp ghee
• 1 large onion, chopped
• 1 tbsp Worcestershire sauce
• 1 cup low-sodium vegetable broth
• 2 tbsp tapioca flour
• 1/2 tsp sea salt
• 1 tbsp “ketchup” (see recipe below)
• Parsley or cilantro to garnish

For the ketchup

• 1/2 cup tomato paste
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp kosher salt
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder

Instructions

1. Make the “ketchup”: whisk the ketchup ingredients in a small bowl, then press the mixture through a strainer with a spatula. Set aside.
2. Make the meatballs: combine the meatball ingredients (except the coconut oil) in a large bowl. Shape into 1½-inch meatballs — you should get about 15. Preheat a cast-iron or heavy skillet over medium heat, add the coconut oil and let it melt. Brown the meatballs on all sides until cooked through, adding more oil if needed. Remove and set aside.
3. Make the gravy: melt ghee in the same skillet over medium heat and cook the chopped onion until translucent. In a bowl, whisk the tapioca flour into the broth until smooth. Add the broth mixture, Worcestershire, ketchup, salt, and any remaining gravy ingredients to the skillet and cook until the sauce thickens, about 3 minutes. Taste and adjust seasoning. Pour the gravy over the meatballs, garnish with parsley or cilantro, and serve.