Let’s talk comfort food. Salisbury Steak Meatballs are little bundles of joy—juicy meatballs swimming in a rich, velvety mushroom gravy. Sounds like something that could warm up even the chilliest evening, right? Whether you pile them onto mashed potatoes or buttered noodles, this dish is all about cozy vibes and big flavors.

I’ve taken the classic Salisbury steak you might remember from childhood and given it a fun twist—bite-sized meatballs with a few modern updates. We’re using almond flour and coconut aminos for a healthy, flavor-packed spin. Ready to dive in? Let’s do it!

What to Know Before You Start

Time Breakdown

Prep: 15 minutes
Cook: 35 minutes
Total Time: 50 minutes

Portions & Flexibility

This recipe makes 20–24 meatballs, perfect for feeding 4–6 people. Need more? Just double everything for a crowd or meal prepping.

Level of Cooking Skills

Intermediate. Don’t worry—it’s mostly sautéing and a little sauce-making. If you’re comfortable with those, you’re golden.

Tools You’ll Need

A big mixing bowl
A deep skillet or sauté pan
A whisk and wooden spoon
A small bowl for sauce thickening
(Optional) A baking sheet for prepping meatballs

Pro Tip: No skillet? A Dutch oven works just as well.

Make It Ahead

Roll and refrigerate the meatballs up to 24 hours in advance.
The gravy keeps in the fridge for 3 days.
Fully cooked and sauced meatballs freeze like a dream—perfect for reheating on busy nights.

What You’ll Need

For the Meatballs

1.5 lbs ground beef (85% lean is best)
1 egg, room temp
1/3 cup almond flour (panko breadcrumbs work too)
3/4 tsp salt
1/4 tsp pepper
2 tbsp tomato paste
2 tbsp brown or Dijon mustard
1 tsp garlic powder
2 tsp onion powder
1 tbsp coconut aminos (swap with soy sauce if you’re not paleo)
1/4 tsp liquid smoke (optional, but adds smoky magic)
1 cup mushrooms, divided (chop part for meatballs, slice the rest for gravy)
1 tbsp ghee (butter or olive oil work fine)
Fresh parsley, for garnish

For the Gravy

12 oz beef broth, divided (1 cup + 1/2 cup)
1 tbsp ghee or butter
1 medium onion, chopped
3 garlic cloves, minced
1 tbsp arrowroot powder (or cornstarch)
1 tsp mustard
2 tsp coconut aminos (or Worcestershire sauce)

How to Make It

Step 1: Mix Those Meatballs

Grab your big mixing bowl. Toss in ground beef, almond flour, egg, seasonings, mustard, tomato paste, coconut aminos, chopped mushrooms, and liquid smoke (if you’re feeling fancy). Mix it up with your hands—don’t overdo it, though. Overmixing can make meatballs tough.

Quick Tip: Wet your hands before rolling the meatballs. No sticking, no mess.

Roll the mixture into 20–24 balls, about 1.5 inches each. Set them aside.

Step 2: Sear for Flavor

Heat your skillet over medium heat. Add a tablespoon of ghee and let it melt. Brown the meatballs on all sides. They don’t need to cook through—just get some color. About 6–8 minutes should do it.

Pro Tip: Don’t crowd the pan. Work in batches if needed. And wait before flipping! If they’re sticking, they’re not ready to turn.

Step 3: Build the Gravy

Keep that skillet—you want all those browned bits for flavor! Add a little more ghee and sauté the onions until soft and golden, about 5 minutes. Stir in the garlic and cook for another minute.

Next, toss in the sliced mushrooms and cook until they’re tender but not mushy—3 or 4 minutes. Pour in 1 cup of broth, add mustard and coconut aminos, and stir. Let it simmer gently.

Step 4: Thicken It Up

In a small bowl, whisk together 1/2 cup of broth and the arrowroot powder until smooth. Slowly drizzle this slurry into the simmering sauce, stirring constantly. It’ll thicken in no time—like magic.

Too Thick? Add a splash of extra broth to loosen it. Easy fix.

Step 5: Bring It All Together

Nestle the browned meatballs into the gravy. Cover the pan and let everything simmer on low for about 10 minutes. The meatballs will cook through, soaking up all that savory goodness.

How to Know They’re Done: The meatballs should be firm and no longer pink in the middle. The gravy? Smooth and perfect.

Customize It Your Way

Gluten-Free? Use almond flour or gluten-free breadcrumbs.
Spice It Up: Add a pinch of red pepper flakes for heat or smoked paprika for extra depth.
Seasonal Switch-Up: Not a mushroom fan? Try zucchini or bell peppers in summer.

Dish It Out & Enjoy

Serving Ideas

Creamy mashed potatoes? A classic.
Buttered egg noodles? Yes, please.
Add a veggie side like roasted carrots or green beans to round it out.

Sprinkle some fresh parsley on top—it’s the finishing touch that makes it pop.

Leftovers? No Problem!

Store any extras in the fridge for up to 3 days. Or freeze portions for up to 3 months. Reheat gently on the stovetop with a splash of broth to keep the gravy silky.

These Salisbury Steak Meatballs are cozy, nostalgic, and just fancy enough to impress. Make them for family dinner or bring them to your next potluck—they’re a guaranteed hit. Now, let’s get cooking!

Salisbury Steak Meatballs

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These Salisbury Steak Meatballs are everything you crave—juicy, tender meatballs in a savory mushroom and onion gravy. It’s hearty, cozy, and easy enough for weeknight dinners, yet impressive enough to wow your guests. Perfect with mashed potatoes, noodles, or even roasted veggies.

Author: Karam
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4–6 (about 20–24 meatballs) 1x
Category: Main Dish
Cuisine: American Comfort Food

Ingredients

Scale

For the Meatballs

1.5 lbs ground beef (85% lean works best!)
1 egg (room temperature)
1/3 cup almond flour (or panko breadcrumbs if that’s what you have)
3/4 tsp salt
1/4 tsp pepper
2 tbsp tomato paste
2 tbsp brown or Dijon mustard
1 tsp garlic powder
2 tsp onion powder
1 tbsp coconut aminos (or soy sauce)
1/4 tsp liquid smoke (optional, but it adds an awesome smoky kick)
1 cup mushrooms, divided (chop 1/4 cup finely for the meatballs and slice 3/4 cup for the gravy)
1 tbsp ghee, butter, or olive oil (whichever you prefer)

For the Gravy

12 oz beef broth (you’ll need 1 cup + 1/2 cup)
1 tbsp ghee or butter
1 medium onion, chopped
3 cloves garlic, minced
1 tbsp arrowroot powder (or cornstarch)
1 tsp mustard
2 tsp coconut aminos (or Worcestershire sauce if not paleo)

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Instructions

Step 1: Mix the Meatballs

Combine everything for the meatballs in a big mixing bowl: beef, egg, almond flour, seasonings, mustard, tomato paste, coconut aminos, finely chopped mushrooms, and (if you like) a touch of liquid smoke.
Mix gently with your hands until just combined. Overmixing? Bad idea—it’ll make them tough.
Roll the mixture into 20–24 meatballs, around 1.5 inches each.

Quick Tip: Wet your hands with a little water to keep the mixture from sticking while shaping the meatballs.

Step 2: Sear for Flavor

Heat 1 tbsp of ghee in a large skillet over medium heat. Add the meatballs in batches (no overcrowding!) and brown them on all sides. This takes 6–8 minutes total.
Transfer browned meatballs to a plate—they’ll finish cooking in the gravy later.

Pro Tip: Don’t rush to flip the meatballs! If they’re sticking, they’re not ready to turn yet.

Step 3: Make the Gravy

In the same skillet, melt another tbsp of ghee. Toss in the onions and sauté until they’re soft and golden (about 5 minutes). Add garlic and cook for 1 more minute—it’ll smell amazing.
Next, add the sliced mushrooms and cook until softened (3–4 minutes).
Pour in 1 cup of broth, along with mustard and coconut aminos. Stir and let it gently simmer.

Step 4: Thicken the Sauce

In a small bowl, whisk together 1/2 cup of broth and the arrowroot powder until smooth (no lumps!). Slowly stir this into the simmering gravy.
Watch it thicken in just a minute or two. Too thick? No problem—just add a little more broth.

Step 5: Simmer the Meatballs

Add the browned meatballs back to the skillet. Spoon some gravy over them, lower the heat, and cover the pan.
Let it simmer for 10 minutes until the meatballs are fully cooked and tender.

When They’re Done: The meatballs should be firm but juicy, and the gravy should coat them beautifully without being too thick.

Notes

How to Serve

Classic Pairing: Mashed potatoes or buttered noodles.
Feeling Fancy? Garnish with fresh parsley for a pop of color.
Lighter Option: Cauliflower mash or green beans on the side.

Pro Tips

Wet hands = easy meatball rolling (don’t skip this!).
Always brown your meatballs—the crust adds tons of flavor.
Work in batches when searing to prevent steaming.

Storage & Leftovers

Store in the fridge: 3 days max.
Freeze: Meatballs in gravy keep beautifully for up to 3 months.
Reheating Hack: Add a splash of broth while warming on the stovetop to keep the gravy smooth and silky.