THIS RECIPE IS GLUTEN-FREE & PALEO.
Creamy Mushroom & Thyme Meatballs
This one is for my girl Charlotte, also referred to as Minii.
If you’re a mountain biker, you’ll want to check her out here: www.miniiadventures.com. Minii offers mountain bike clinics for both men and women, and has a wealth of knowledge she’s always happy to share.
Growing up on a cattle farm, Minii’s freezer is always stocked with beef, and the ground version is typically last to go.
Sick of the same-old, same-old ground beef recipes of burgers and spaghetti, I promised Charlotte I’d come up with a flavourful, unique option to help use up her ground beef stash.
Enter, my Creamy, Mushroom & Thyme Meatballs.
Fresh thyme is a must!
TIP: Using arrowroot starch as a thickening agent
To keep with the paleo theme, try thickening your sauce with arrowroot starch, the paleo version to cornstarch. The key to thickening with arrowroot starch is to add it at the very end of cooking. If cooked at too high of a heat, or for too long, it loses its thickening power. Enjoy!
What I used to make this recipe:
Creamy Mushroom & Thyme Meatballs
Where is the recipe??!!
So, there’s good news, and there’s bad news: The Creamy Mushroom & Thyme Meatballs recipe was just too good to be floating around the internet.
This drool-worthy recipe is now featured in the Meat & Seafood Edition of my Paleo E-Cookbook Series available for purchase. I promise, it will not disappoint!
buy it now!
