Ingredients
- MEATBALLS
- 1 pound ground beef (20% fat)
- 1 pound ground pork
- 2/3 cup Warrior breadcrumbs https://www.glutenfreesociety.org/recipe/warrior-breadcrumbs/
- 2 cloves garlic, grated
- 1 small onion, grated
- 1/4 cup fresh parsley, chopped (sub 1 tbsp dried parsley)
- 1/2 tsp allspice
- 1/2 tsp nutmeg
- 1 tsp salt
- 1 tsp fresh cracked black pepper
- 1 egg
- SAUCE
- 4 tbsp vegan butter
- 3 cloves garlic, grated
- 1 1/2 cup almond milk
- 2 cups beef broth
- 1 tbsp coconut aminos
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1 tsp mustard
- 1 tbsp arrowroot starch
Servings
Instructions
- In a large bowl, mix all the meatball ingredients. Stir to combine and mix well with your hands to fully incorporate all the ingredients.
- Roll the meatballs to your desired size. Preheat a large frying pan with a little oil and add the meatballs to the pan in batches to cook and brown on all sides. 2 batches should be enough. Remove from the pan.
- In the same pan with the meatball juices, add in the vegan butter and garlic. Cook 2 minutes. Add in 1 cup of the milk. Put the other 1/2 cup of milk in a small bowl.
- Add the broth, aminos, allspice, and nutmeg to the pan. Add in the cooked meatballs and any juices that have accumulated in the bowl. Bring to a simmer.
- Add the mustard and arrowroot to the small bowl with the 1/2 cup of milk and whisk to combine. Continue to mix until all the arrowroot is dissolved.
- Cook the sauce and meatballs for about 20 minutes, then add the milk and mustard mixture to the meatballs. Bring to a simmer and the sauce will thicken. Remove from heat and serve.