1

Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper and set aside.

2

In a large bowl, add all the ingredients together for the meatballs and mix. Use a potato masher or your hands to combine everything together. Divide meatball mixture out into about 1" meatballs using a spoon or small cookie scoop. I was able to get 25 out of one batch.

Tip - I recommend letting the meatballs chill in the fridge for at least 2 hours so they don’t fall apart while cooking.

3

Place a large cast-iron skillet over medium heat and add 2 tablespoons of oil. Once the oil is hot, place meatballs in the skillet to sear on all sides. It should take about 1 minute to sear each side.

4

After all the sides have seared, place meatballs on the lined baking sheet, and put in the preheated oven for 25 minutes.

5

While meatballs are in the oven, drain the cast-iron skillet of any leftover grease and then use the same skillet for the sauce. Over low-medium heat, add butter and xanthan gum and whisk until it has reached a slow simmer.

6

Add in beef and vegetable stock, and whisk for about 2 minutes. Then add in coconut aminos and ground mustard.

7

Slowly add in the heavy cream while whisking and let simmer for 5 minutes. The sauce will thicken, but if it is too thick, you can add an extra tablespoon of stock to thin it out.

8

Plate meatballs on a platter and pour the sauce over top. Top with freshly chopped parsley if desired. Enjoy!