Yummy meatballs in a creamy mushroom beef broth sauce and shirataki miracle noodles.
In a large mixing bowl, combine the ground meats, sage, mace, salt, 1 tbsp coconut aminos and parsley (minus what you have set aside for garnish). Mix well and roll into meatballs, a little smaller than golf ball size.
In your instapot, add broth, coconut milk, mushrooms, onions, coconut aminos, minced garlic and remaining salt. Then, place your meatballs on top. Close the lid and put on meat/stew setting for 24 minutes.
Take your miracle noodles and drain them, then, rinse and drain in hot water about 5 or 6 times. Then, lay on a cloth to thoroughly dry. You want them as dry as possible!
Once your meatballs and mushroom mixture is done, release the steam, open and carefully remove the meatballs. Pour your mushroom/broth mixture in a blender and blend well. Taste and season further as needed...I'm a garlic girl, so, I added more fresh garlic at this point.
Next, pour your mushroom sauce back into your instapot and turn on the saute function, add back your meatballs and let it simmer in the sauce while you prepare the noodles. You could also put it in a soup pot on the stove...but, I hate extra dishes.
Then, dry fry your noodles in a non stick pan (I used my wok because I have a gaggle of kids and did 4 bags) for about 5-8 minutes or until they become firmer to the touch.
As they are dry frying, separate them using a tong. Once done, add them to your simmering sauce and meatballs and let simmer on low for about 5 minutes so the noodles can absorb some flavor.
Garnish with remaining fresh parsley and serve/inhale.