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Salisbury Steak Meatballs

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.

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)

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.

Find it online: https://paleo.recipes/salisbury-steak-meatballs/