- (2#) Ground Top Sirloin (90% Lean)
- (1 Large, Chopped) Yellow Onion
- (1.5 cups, chopped) Cremini Mushrooms
- (1 Tbsp.) Minced Garlic
- (1 Tbsp.) Ground Horseradish
- (1 tsp. finely chopped) Fresh Rosemary
- (1 tsp. finely chopped) Fresh Thyme
- (22 oz.) Beef Bone Broth
- (1/2 cup) Red Wine
- (1 Tbsp.) Worcestershire Sauce
- (2 eggs) Free-Range Eggs
- (1/4 cup) Bread Crumbs
- (1/2 tsp.) Ground Cumin
- (1 tsp.) Smoked Paprika
- (1 tsp.) Chili Powder
- (1 Tbsp.) Coconut Aminos (optional)
- (4 Tbsp.) Whole Wheat Flour
- (1 Tbsp.) Beef Tallow
- (2 Tbsp. Chopped) Parsley
In a bowl, add the following ingredients:
1/2 of the yellow onion (finely chopped)
chopped rosemary & thyme
Mix thoroughly (add more breadcrumb if necessary so that the mince isn't so wet that it sticks to your hands)
Turn your stove-top onto medium heat and add the tallow. Let it render down into a liquid.
Make your meatballs and set aside on a plate. I like to make mine the size of a golf ball.
Once you have them all made, slide them into your hot pan.
This takes about 15 minutes, but you will want to get a nice brown crust on all sides.
About 5 minutes into cooking the meatballs, add the rest of the chopped onion and let cook until they are translucent.
After you have a nice brown crust on your meatballs, then add to the skillet:
12 oz. bone broth
Let this simmer for 15 minutes uncovered. It will reduce down further.
After 15 minutes, your meatballs should be cooked through (test one to make sure).
Add in the flour in increments and whisk while you add to your desired gravy consistency.
Serve over rice or mashed potatoes.
Tip: If cooking rice, always use 1 part rice to 2 parts liquid. Of the 2 parts liquid, we use 1 part water to 1 part of our Nourished by Nature Beef Bone Broth. It will give your rice extra flavor!