Ingredients

• 1 carrot
• 1 parsnip
• 1 small onion
• 2 cloves garlic, minced
• 1 1/2 lb lean ground beef
• 1 lb ground pork
• 1/4 cup fresh parsley
• 2 eggs
• 2/3 cup crushed gluten free crackers
• 1/4 cup potato starch
• 1 tsp pepper
• 1/2 tsp salt
• 1 cup vegetable oil
• 2 cup beef broth
• 1/4 cup fresh parsley
• Salt & Pepper to taste

Takes 1 Hour, serves 62 Meatballs.

Instructions

1. Grate carrot, parsnip, and onion.
2. Heat over medium in a non-stick pan, stirring frequently, until vegetables start to “sweat”
3. Add garlic, continue to cook until liquid disappears.
4. Remove from heat, transfer to a mixing bowl to cool slightly.
5. When cooled, add beef, pork, parsley, eggs, cracker crumbs, potato starch, pepper, and salt.
6. With clean hands, gently mix until well incorporated.
7. Shape meat mixture into meatballs – about 1 1/2″ in diameter
8. Heat vegetable oil in a large pan. Brown meatballs a few at a time, turning every so often to ensure even browning. Transfer browned meatballs to a plate as you finish each batch.
9. In a large pot, whisk together beef broth and potato starch until smooth. Bring to a simmer over medium heat.
10. Add parsley, salt, and pepper, continue to cook – whisking frequently – until thickened.
11. Add meatballs, continue to simmer for 10-15 minutes.

If making these for a party, you can cook the gravy in a smaller pot. Add the browned meatballs to a crock pot, pour the thickened gravy over top, and heat for at least 30 minutes on high before serving. Turn heat down to low or “Warm” while serving.