Print this Recipe
For the Meatballs: 1 tsp olive oil 1 medium onion, diced 1 garlic clove, minced 1 celery stalk, very finely diced 1/2 cup ground Simple Mills Fine Ground Sea Salt Almond Flour Crackers 1/4 cup parsley, chopped + more for serving 1 pound ground beef 1 egg 1/2 tsp all spice Salt and pepper to taste 1/8 tsp cayenne powder (optional) For the Gravy: 2 cups beef stock, divided 1 tsp Dijon mustard 2 tbsp cream cheese 1 tbsp tapioca starch Salt and pepper, to taste
Make the Meatballs: HEAT olive oil and add onions in a large deep sauté pan. Sauté on medium heat until the onions are translucent, about 5 minutes. ADD garlic and sauté for an additional 30 seconds. DECREASE heat to low. ADD diced celery and cook until soft, about 5 minutes. Let cool for 5 minutes. PREHEAT oven to 400ºF and line a baking sheet with parchment paper. COMBINE ground crackers, parsley, ground beef, egg, all spice, salt, pepper and cayenne, if using, in a large mixing bowl. MIX until combined. ADD onion and celery mixture and mix once more. Set aside. FORM 1-inch meatballs using your hands and arrange on the prepared baking sheet. BAKE for 25 minutes. Make the Gravy: ADD beef stock, Dijon mustard and cream cheese in a blender. Blend until smooth. TRANSFER to a medium saucepan. Bring to a boil. Once boiling, reduce heat to medium low and cook for 15 minutes to reduce. ADD tapioca with ¼ cup of the sauce in a small bowl. WHISK until all lumps are eliminated. POUR into saucepan. Stir well. SIMMER for another 5-8 minutes or until the sauce coats the back of a spoon, stirring occasionally. SERVE with gravy and garnish with fresh parsley once meatballs are finished cooking.