1cupcoconut cream (or the thick part of a can of full fat coconut milk)
1tbsplemon juice
¼tspnutmeg
½tspsea salt
fresh chopped parsleyfor serving (optional)
Instructions
Preheat your oven to 400. Line a rimmed baking sheet with parchment paper for easy cleanup. Mix all of the meatball ingredients together and form into 12 balls. Place them on the baking sheet and bake for 20 minutes.
While the meatballs are baking, melt the ghee in a large skillet over medium heat. Add in the tapioca flour and use a whisk to stir it until it forms a smooth paste and and begins to bubble. Add in the broth and coconut aminos and whisk well. Let it simmer while you make the "sour cream".
Combine the coconut cream (or coconut milk) and lemon juice in a small bowl and mix well. Add the mixture to the pan along with the nutmeg and salt, and whisk to combine. Continue to stir over medium heat until the mixture forms a nice gravy. When the meatballs are done, remove them from the baking sheet (leaving the fat behind) and add them to the pan with the gravy. Let it simmer until you are ready to serve.
Serve over gluten free pasta, rice, veggie noodles, or mashed potatoes and top with parsley, if desired. Enjoy!