Creamy Mushrooms & Meatballs with Cauliflower Rice
1 tsp Coconut Oil
2 Garlic (cloves, minced)
3 cups Mushrooms (sliced)
3 fl ozs Bone Broth
8 ozs Extra Lean Ground Beef
2 1/4 tsps Arrowroot Powder
1 1/2 tbsps Tarragon (fresh, chopped, divided)
1/2 tsp Sea Salt (divided)
1/2 cup Canned Coconut Milk (full fat)
1/2 cup Water
2 cups Cauliflower Rice
Amount per serving
1Melt the oil in a large pan over medium heat. Add the garlic and cook for one minute. Add the mushrooms and broth and cook for 10 minutes, stirring frequently.
2In a bowl, combine the ground beef, arrowroot powder, half of the tarragon, and half of the salt. Mash together with your hands until well mixed. Form into two-inch meatballs and add them to the pan with the mushrooms.
3Add the coconut milk, water, and remaining sea salt. Stir, then cover and simmer for 20 to 30 minutes, stirring occasionally.
4Meanwhile, cook the cauliflower rice in a pan over medium heat for five to 10 minutes, until warmed through. Alternatively, cook it in the microwave for one to three minutes.
5Divide the cauliflower rice, meatballs, mushrooms, and sauce onto plates. Top with the remaining tarragon. Enjoy!
LeftoversRefrigerate in an airtight container for up to three days.
Serving SizeOne serving is equal to approximately one cup of cauliflower rice with three meatballs and mushroom sauce.
More FlavorAdd fresh or dried sage and white pepper. Serve alongside asparagus and/or green beans.
No Cauliflower RiceUse brown rice, white rice, or quinoa instead.
No Fresh TarragonUse parsley, cilantro, or oregano instead.