Paleo Beef Recipes

Paleo Beef Recipes, Making Paleo Meatballs with Mushroom Gravy

This is one of the most tasteful Paleo Beef Recipes you will ever stumble upon. It is also good for everyone as there are very few lovers of meat that don’t enjoy a good meatball every once in a while. Meatballs are the easiest element to make whenever you are observing paleo as longs as you have the secret ingredient, almond flour. This is a miracle flour that can hold almost anything together is mixed properly and also adds some fine flavor to the food.

As most of you know, gravy is a collection of gluten and dairy, something that many paleo lovers avoid. This is why the Paleo Beef Recipes came up with a compromise in the form of a mushroom sauce. All the flavor with none of the additives you are trying to avoid while on the paleo diet. Well, let’s get to it.

What You Need

Ingredients for the Meatballs

  • 2 pounds of ground beef. We wouldn’t be talking about Paleo Beef Recipes is this wasn’t at the top of the list.
  • 1 egg
  • 2 minced garlic cloves
  • Cooking fat
  • 1 minced onion
  • ¼ a cup of almond flour
  • ¼ a tablespoon of ground nutmeg
  • 1 tablespoon of freshly minced parsley
  • ¼ a tablespoon of allspice, ground
  • Sea salt and freshly ground black pepper


Ingredients for the Mushroom Gravy

  • 8 ounces of sliced mushrooms
  • 3 tablespoons of coconut oil
  • ¼ a cup of coconut milk
  • Black pepper, freshly ground
  • Sea salt to taste
  • 2 cups of beef stock
  • 2 minced garlic cloves
  • 1 tablespoon of Dijon mustard
  • 1 tablespoon of tapioca starch

There is a probability that the coconut milk is rising a few eyebrows. This is what brings the gravy together and brings the flavors to a medium level that is acceptable to a wide range of consumers of the Paleo Beef Recipes. If you strictly follow paleo, then by now you know that it is always a good idea to have some beef stock hanging around as it comes in handy in many of the paleo recipes. For this recipe, the tapioca is optional and should only be used by those that indulge in it on a regular. It is, however, a good thickening agent for your gravy. You can always substitute it with either arrowroot flour or potato starch depending on your preference.


  1. Before you begin, you need to first pre-heat your oven to 375 F.
  2. In a large bowl, properly combine all the ingredients for the meatballs. Mix them until they are well combined. Remember to season the mixture to taste.
  3. Roll the mixture into golf-sized balls.
  4. In a large skillet, heat the cooking fat over some medium to high heat.
  5. Add the meatballs to the skillet and brown them all around for about 2 minutes. Once done, transfer them to a baking sheet
  6. Bake them in the oven for about 20 minutes.
  7. In the skillet, heat the coconut oil over medium-high heat then add the garlic and cook it for 2 minutes.
  8. Add the mushrooms and continue cooking for about 2 minutes or until they are soft.
  9. Add the Dijon mustard and beef stock to the pan and cook while seasoning everything. Simmer this for about 5 minutes ensuring to occasionally scrape the bottom of the skillet.
  10. Whisk in the coconut oil and starch and properly combine then simmer everything for 2 minutes.
  11. Add the parsley and season to taste.
  12. Add the meatballs and toss till everything is properly coated.

Serve while hot with mashed potatoes.