*Watch the video if you can on this one! It's so much easier to give you visuals*

Mix all meatball ingredients together except the avocado oil until thoroughly combined. Form into walnut size, will make 28-30 meatballs. Use a 10 inch sauté pan add avocado oil in the base, add all meatballs. They will be tight but not touching. Turn on your stove to get them cooking on a medium high.

Brown the meatballs on all sides, carefully rotating with tongs and moving them around to cook for 10 minutes. Set meatballs aside in a large bowl, turn heat down to low. Remove and major onion chunks from the pan but we want to keep the darker cooked bits and oil for gravy flavor!

In a liquid measuring bowl add the bone broth powder, tapioca starch and salt then use a whisk to mix together with the coconut milk.

Add the liquid mixture to the pan, whisking to combine the oil and bits from the pan will loosen up. Turn heat up to medium. Add the coconut amino's and nutmeg and keep stirring. You're looking for a low rolling boil, the sauce will be thickening now add in the meatballs.

Gently stir the meatballs or rotate the pan with your wrist to just get the sauce to move and cover the meatballs. Let them cook for 10 minutes while the gravy thickens up. The gravy is ready once it coat's the back of a spoon.