Salisbary Steak Meatballs

- 4 tbsp Avocado oil
- 1/2 minced Yellow onion
- 0.5 lb 93percent lean Lean ground beef
- 0.5 lb 93percent lean Lean ground turkey
- 1/3 cup gluten-free Panko breadcrumbs
- 1 beaten Egg
- 2 tbsp Tomato paste
- 1 1/4 cups / 10 fl oz reduced-sodium Beef broth
- 1 tsp Kosher salt
- 1 tsp Black pepper
- 1 tbsp gluten-free All-purpose flour
- 1 tsp White wine vinegar
- 2 tsp Worcestershire sauce
- 1/4 tsp Mustard powder
- 5 oz sliced Cremini mushrooms

1. Finely chop 28g / 1oz of the mushrooms.
2. Heat a large nonstick sauté pan over medium-high heat.
3. Add 2 tbsp / 2 tbsp avocado oil and minced 1/2 yellow onion, cook until golden brown, 4-5 minutes.
4. In a large bowl, combine half the sautéed onions with 227g / 0.5lb ground beef, 227g / 0.5lb ground turkey, 5oz / 5oz sliced mushrooms, 1/3 cup / 1/3 cup gluten-free breadcrumbs, 1 beaten egg, 2 tbsp / 2 tbsp tomato paste, 1/4 cup / 2fl oz beef broth, 1 tsp / 1 tsp salt, and 1 tsp / 1 tsp black pepper.
5. In a small bowl, whisk together 1 tbsp / 1 tbsp gluten-free flour and the remaining beef broth.
6. Mix in remaining onions, tomato paste, vinegar, Worcestershire sauce, and mustard powder until smooth. Set aside.
7. Roll meat mixture into 20 small meatballs.
8. Heat to medium-high, add remaining 2 tbsp / 2 tbsp avocado oil, and brown meatballs for 2 minutes per side.
9. Transfer meatballs to slow cooker, stir in sauce and remaining mushrooms. Cook on low for 6-8 hours.