Gluten-Free Meatballs and Gravy

Add all of the ingredients for the gluten-free meatballs to a mixing bowl and mix everything together. I added flaxseed meal instead of breadcrumbs to keep them moist and bound.

Shape the meatballs and pan-fry them over medium-high heat. Make sure to turn them over as they cook so that they can brown evenly on the outside.

Remove the meatballs from the pan and leave any grease behind. This adds much more flavour than another oil. Add the onions and mushrooms to the pan and begin to sauté them.

Add seasoning to the gravy. I added homemade ketchup and Worcestershire sauce to give the gravy a huge boost of flavour. It is so delicious!

Next we'll add beef broth. This gives the gravy an extra beefy flavour, and also increases the volume without diluting the sauce.

The gravy will reduce and thicken after a few minutes. Once this happens, add the meatballs back into the pan and cover them with the sauce.

After the meatballs have returned to the pan, place a lid over them and allow them to simmer for a few minutes until they have heated back up.

Serve these gluten-free meatballs over mashed potatoes or your favourite gluten-free noodle. They're keto friendly so serve them over cauliflower mash for a low carb option.

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