Preparation

• Preheat the oven to 400° Fahrenheit.
• Melt the butter in a large skillet on medium heat and add the onions and salt. Sauté for 5 minutes until softened, then add mushrooms and sauté for another 5 minutes. Scoop out ¾ cup of the mixture, chop it into small bits, and leave the rest in the pan.
• In a bowl, combine ground beef, chopped onion and mushroom mixture, tomato paste, dijon mustard, coconut aminos, almond flour, almond milk, chopped parsley, pepper, and garlic salt. Mix well and roll into meatballs approximately 1 inch in diameter.
• Place meatballs on a parchment-lined baking sheet, about half an inch apart. Bake for 20 minutes until golden and cooked through.
• While the meatballs are cooking, finish the sauce: Warm the onion and mushroom mixture, add minced garlic, and sauté for 2 minutes. Stir in coconut aminos, dijon mustard, tomato paste, and beef stock. Simmer gently before adding the arrowroot powder and whisking to avoid clumping. Simmer for another 2 minutes before reducing heat to low.
• Transfer cooked meatballs to the sauce and spoon over each meatball. Garnish with parsley and serve.