1. In a large bowl, mix together ground beef, almond flour, egg, mushroom, tomato paste, coconut aminos, brown mustard, onion powder, garlic powder, salt and pepper.
![](/images/recipephotos/large/paleo-ground-beef-meatballs1.jpg)
![](/images/recipephotos/large/paleo-ground-beef-meatballs2.jpg)
2. Form the mixture into balls (about 1 1/2 inch each). Heat olive oil in a skilet over medium-high heat.
3. Brown the meatballs on all sides than transfer to a plate (they will finish cooking in a later step).
![](/images/recipephotos/large/paleo-ground-beef-meatballs3.jpg)
4. Prepare the sauce. Heat olive oil in a skillet over medium-high heat. Add onions and cook for about 7 minutes (until translucent). Add garlic and cook for another minute.
![](/images/recipephotos/large/paleo-ground-beef-meatballs4.jpg)
5. Add mushrooms, coconut aminos and half of the chicken broth. Stir.
6. Mix the rest of the broth with arrowroot starch, add to the skillet and stir.
![](/images/recipephotos/large/paleo-ground-beef-meatballs5.jpg)
7. Add meatballs to the sauce, cover and cook for about 10 minutes, until cooked through. Serve topped with sauce.
![](/images/recipephotos/large/paleo-ground-beef-meatballs6.jpg)
![](/images/recipephotos/large/paleo-ground-beef-meatballs-p.jpg)
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