This recipe was shared by Melisa Priem, author of 8 Degrees of Ingredients. It is free of dairy, egg, soy, wheat/gluten, peanuts, tree nuts, fish, and shellfish.
Course: Main Course
Author: Melisa K. Priem
1/4medium white oniongrated
Preheat oven to 375 degrees.
Combine the bread crumbs with the grated onion, spices, salt and pepper in a large mixing bowl. Stir with a fork to incorporate all the ingredients.
Add the ground meat and water and beat with an electric mixer on al ow speed until the meat becomes light and fluffy, about 5 to 7 minutes.
Using your hands, roll mixed meat into 1-inch balls.
Heat grapeseed oil in a large skillet over medium heat. Working in batches, saute meatballs until they are well browned on all sides. Transfer meatballs to a baking dish and continue baking in an oven, covered, for about 10 minutes or until meatballs are cooked through. Keep cooked meatballs warm and covered.
Whisk together the beef stock, Dijon mustard, and potato starch and pour directly into skillet used to cook meatballs. Continue whisking and heat over low-medium heat until sauce simmers. Continue to simmer and whisk until sauce thickens, about 3 to 5 minutes. Pour sauce over cooked meatball and serve warm.
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