gravy

2 tablespoons bacon fat or lard (or unsalted butter if
not dairy-sensitive)
1 cup beef bone broth, homemade (here) or store-
bought
1 teaspoon coconut aminos or wheat-free tamari
¼ teaspoon fine sea salt
¼ teaspoon ground black pepper
1 teaspoon fish sauce (optional, for umami flavor)

1. Preheat the oven to 350°F.


2. Heat the coconut oil in a heavy-bottomed skillet.
   Add the onions, sprinkle with the salt, and cook gently
   for about 5 minutes, until the onions are translucent.
   Remove the onions to a bowl to cool.


3. Put the ground beef, mushrooms, Parmesan
   cheese, and egg in a bowl. When the onion mixture is
   no longer hot to the touch, add it to the meat mixture
   and work everything together with your hands.


4. Shape the meat mixture into 2-inch balls and
   place the balls on a rimmed baking sheet. Bake for 30
   minutes or until the meatballs are cooked through.


5. To make the gravy, place all the ingredients for
   the gravy in a saucepan. Boil, stirring often, for 10
   minutes or until the gravy is thick and bubbly. Serve
   the meatballs with the gravy.