1 onion, diced
1 pound ground grass-fed beef
1 package Applegate slow-cooked ham slices, chopped
1/8 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon sea salt
1/4 cup butter
1/3 cup brown rice flour
4 cups mushroom broth
2 tablespoon chopped parsley leaves
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add onions and cook, stirring frequently for about 2 to 3 minutes.
In a large bowl, combine ground beef, ham, egg, spices, and half the cooked onion. Using a wooden spoon or clean hands to stir until well combined. Set bowl aside.
In a small saucepan, melt butter. Then whisk in flour until lightly browned, about 1 minute.
Gradually whisk in mushroom broth and cook, whisking constantly until slightly thickened, about 1 to 2 minutes. Add the rest of the cooked onions to the broth.
Coat the bottom of the slow cooker with the broth. Roll the beef mixture into 1 to 2-inch meatballs. Line them in the slow cooker. Add the remaining broth over the meatballs and top with the chopped parsley.
Cook on high for 2 hours and 30 minutes