Nana’s Mushroom Meatballs
Meatballs
1 lb ground beef
1/2 cup potato starch
1 tsp salt
1 tsp sweet paprika
1 tsp cinnamon
1 tbsp evoo
In a medium bowl, combine all the ingredients, then set aside.
Sauce
1/3 cup extra-virgin olive oil
2 medium onions, diced
8 garlic cloves, chopped
2 tsp salt
1 tsp ground black pepper
2 tsp garlic powder
2 tsp sweet paprika
2 tsp turmeric
1 lb cremini or baby Bella mushrooms, sliced
3 cups chicken stock or water
4 celery stalks, chopped
4 large Yukon, gold potatoes, diced
1 cup Italian, parsley, for garnish
In a Dutch oven, warm the olive oil over medium heat. Add the onions and sauté for 5 to 7 minutes, until soft and golden.
Add the garlic, salt and pepper, garlic powder, paprika and turmeric and sauté for 3 to 5 minutes.
Add the mushrooms and continue to sauté until mushrooms are softened, about three minutes.
Pour in the chicken stock, add the celery and potatoes and bring to a boil.
Form the ground beef mixture into small meatballs and drop into the mushroom sauce.
Cover the pot and reduce heat to low and let simmer for one hour.
Serve with rice.
Leftovers can be stored in an airtight container in the refrigerator for up to five days.
