Swedish Meatballs & Mushroom Gravy

• Paleo

• Meat

  • 1 lb Ground beef
  • 1 lb Ground pork

• Produce

  • 2 cups Mushrooms
  • 2 tbsp Onion, dried
  • 1 Onion, large
  • 1/4 cup Parsley, fresh
  • 1 tsp Sage, dried

• Canned Goods

  • 1/2 cup Bone broth

• Baking & Spices

  • 1/2 tsp Mace, ground
  • 1/2 tsp Sea salt

• Nuts & Seeds

  • 3 tbsp Coconut aminos

Found on foodandsunshine.com

Description

Ingredients

• 1lb ground beef
• 1lb ground pork
• ¼ cup minced fresh parsley (divided)
• 2 TBS dried minced onion
• 1 tsp dried sage
• ½ tsp ground mace
• ½ tsp sea salt
• 2 cups of sliced mushrooms (button or crimini)
• 1 large onion, chopped
• ½ cup bone broth (or coconut milk, or water)
• 3 TBS coconut aminos

Directions

• In a bowl mix together ground beef, pork, 3 tablespoons minced parsley, dried onion, sage, mace, and salt. Once thoroughly mixed, form into meatballs about 1-inch in diameter.
• Place mushrooms, onion, broth/coconut milk/water, and coconut aminos into the Instant Pot. Add the meatballs.
• Close and lock the lid. Press the MEAT/STEW button and set cooking time to 35 minutes. Once the time is up, quick release the pressure.
• Using a slotted spoon gently remove the meatballs and transfer to a serving platter.
• Using an immersion blender or a high speed blender, puree the cooked mushrooms, onions, and broth into a nice creamy gravy. If the gravy is too thick, add a little more bone broth/coconut milk/water until the right consistency is reached.
• Pour gravy over meatballs and garnish with remaining tablespoon of minced parsley. This dish makes a wonderful appetizer as is, or main course when served over spaghetti squash, cauliflower rice, sautéed veggies, or warm zucchini noodles.