2packagessweet potato noodles - , 10.7 ounces each, or 2 medium sweet potatoes, peeled and spiralized
⅛teaspoonsalt
⅛teaspoonground black pepper
1handfulparsley
FOR THE GRAVY
½cupbeef stock (beef broth or beef bouillon)
¼cuptomato paste
1tablespoonarrowroot powder - or cornstarch
Instructions
Let’s start to make the meatballs. In a medium bowl, mix together the onion, celery, egg, almond flour, mustard, salt and pepper. Add the beef and gently mix to combine. Shape into 16 meatballs.
In a large skillet, heat the olive oil over medium heat. Add the meatballs and cook for 3 minutes. Gently turn the meatballs over and cook for 3 minutes more. Add the broth and bring to a boil.
Reduce the heat and simmer, covered, until the internal temperature of the meatballs is 160°F, about 5 minutes more. Transfer the meatballs to a plate with a slotted spoon and cover to keep warm. (Reserve the cooking liquid in the skillet).
Let’s make the noodles next. In another large skillet, heat the olive oil over medium-high heat. Add the sweet potato noodles and gently toss to coat. Cook while tossing occasionally, until the noodles are tender, 8 to 10 minutes. Season with salt and pepper.
Let’s make the gravy next. In a small bowl, whisk together the broth, tomato paste and arrowroot. Whisk into the cooking liquid in the skillet and cook over medium-high heat, stirring continuously, until the gravy is thickened about 1 to 2 minutes. Remove from the heat.
Serve the meatballs on top of the noodles. Spoon the gravy over the top and sprinkle with parsley.