Ingredients

• Olive oil

• 1 onion, diced

• 1 pound ground grass-fed beef

• 1 package Applegate slow-cooked ham slices, chopped

• 1 egg

• 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

Directions

1. 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.

2. 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.

3. In a small saucepan, melt butter. Then whisk in flour until lightly browned, about 1 minute.

4. 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.

5. 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.

6. Cook on high for 2 hours and 30 minutes

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