gluten free paleo 

Belgium Style Meatballs & Gravy


These are perfect as party appetizers, game day or over gluten free fettuccine with cauliflower Alfredo! Yum!

I made these for the Mayweather-Pacquiao fight, and well, let’s just say the meatballs were the most interesting thing going on.

Yields 10

Belgium Style Meatballs & Gravy

15 minPrep Time

45 minCook Time

1 hrTotal Time

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  • 1lb grass-fed ground beef
  • 2 garlic cloves, minced
  • 2 tbsp braggs 24 seasoning sprinkle (or Flavor God Everything, any low sodium spice blend)
  • 3 tbsp cassava flour
  • ½ cup almond milk
  • Salt + pepper to taste
  • 1 cup almond meal mixed with cayenne & onion powder for dusting
  • ---------------------------------------------------------------
  • 2 cups beef stock
  • 2 tbsp Kerry gold butter
  • 2 tbsp cassava flour


  • Set oven to 375F
  • In a large bowl whisk together almond milk, spices, garlic & cassava flour then add beef.
  • With clean hands, mix beef & milk mix until fully incorporated, it should not be too wet (pooling liquid).
  • Spread almond meal/seasoning mix in a flat plate.
  • With clean hands form 1 inch balls.
  • Carefully roll them in almond meal mixture.
  • Heat skillet on medium heat, spray with coconut oil.  
  • Brown  the meatballs in the  skillet, use a tongs to gently turn.
  • Once browned place in your Dutch oven.
  • Set aside while you make gravy.
  • Gravy, baby...
  • In a medium pot, melt butter, then whisk in flour, keep whisking... when toasty (it will smell like popcorn) and thick, add stock and whisk until smooth.
  • It will be a little thin, that's ok.
  • Pour in Dutch oven over meatballs and close lid.
  • Place in oven & cook for 40 minutes.
  • You can turn down the heat and leave them warming until ready to serve.
  • Gravy will thicken, season with fresh thyme. Welcome to meatball heaven!


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3 Thoughts to “Belgium Style Meatballs & Gravy”

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