Sassy Salisbury Steak Meatballs

Passionate Penny Pincher Gluten Free Week 4

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Finely chop 1 ounce of mushrooms into small pieces, and set aside.

Step 2

2. In a small skillet, add 1 teaspoon oil and onion; sauté until golden brown, about 4-5 minutes. Divide onion in half.

Step 3

3. In a large bowl, combine half of sautéed onion with ground beef, chopped mushrooms, bread crumbs, egg, 1 tablespoon tomato paste, ¼ cup beef broth, salt and pepper. Gently shape into 20 small meatballs.

Step 4

4. In a small bowl, blend flour and 1 cup broth until smooth. Mix in remaining onion, remaining 1 tablespoon tomato paste, red wine vinegar, Worcestershire sauce and dried mustard.

Step 5

5. In a large skillet, heat remaining 1 teaspoon olive oil over medium heat; brown meatballs in small batches, 2-3 minutes, then transfer to slow cooker with sliced mushrooms and sauce mixture.

Step 6

6. Cover and cook on low 6-8 hours, until tender.

Step 7

7. Garnish with parsley, if desired.