NUTRITION

SERVINGS

INGREDIENTS

7 oz ground veal

1 cup sliced cremini mushrooms

1 tbsp minced shallot

1 clove garlic

1 tsp ghee

2 tbsp full-fat coconut milk

0.25 cup beef bone broth

1 tsp fresh thyme leaves

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp chopped fresh parsley

PREPARATION

• 1

  In a medium bowl, combine the ground veal with the sea salt, black pepper, and half of the fresh thyme leaves.

• 2

  Gently roll the veal mixture into 8 uniform meatballs, being careful not to overwork the meat.

• 3

  Heat the ghee in a large skillet over medium-high heat until melted and shimmering.

• 4

  Add the meatballs to the skillet and sear for 2 to 3 minutes per side until a golden crust forms, then remove them from the pan and set aside.

• 5

  In the same skillet, add the sliced cremini mushrooms and minced shallots, sautéing for 5 minutes until the mushrooms have released their moisture and turned brown.

• 6

  Stir in the minced garlic and the remaining fresh thyme, cooking for 1 minute until the aromatics are fragrant.

• 7

  Pour in the beef bone broth and coconut milk, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan.

• 8

  Return the meatballs to the skillet and reduce the heat to medium-low, simmering for 5 to 7 minutes until the sauce has thickened into a velvety glaze and the meatballs are cooked through.

• 9

  Garnish the dish with chopped fresh parsley and serve immediately while hot.