Roll ground beef into approximately 24 2” round balls (about the size of a golf ball).  

Place a large cast iron skillet over medium heat. Once hot, place all meatballs in the skillet and cook for 10-12 minutes. Stirring occasionally to brown on all sides.

In a small bowl, combine the broth, coconut milk, garlic, onion powder and sea salt. Whisk together. Add the Cassava flour and whisk smooth.

Add the sauce to the the cooked meatballs. Let simmer over medium-low heat until sauce begins to thicken, about 3-4 minutes.  

Add the mushrooms and kale. Stir to evenly coat with sauce. Let cook for another 3-4 minutes.

Remove from heat, sprinkle with fresh rosemary then serve.