I have been dreaming about these Salisbury Steak Meatballs for a few months now. Savory, delicious, comforting meat-a-balls (yes, I went there). You shouldn’t even question making these; because it’s a no brainer!
If I could airplane this into your mouth, I totally would. The flavor combo is out of this world. Like lap up the extra sauce because you don’t want to leave a single drop; good.
You can totally bake the meatballs if that’s what you like doing, but your sauce won’t be as delicious. After you have removed the meatballs and start making the sauce; all the bits n’ pieces that were leftover from browning start mingling and becoming bff’s with the liquids. Trust me….it’s WAY better than just boiling up some broth.
The Di Oro spatulas are one of my favorite kitchen tools to use when making something like these Salisbury Steak Meatballs. They are good up to 600 degrees F, so I have no issues stirring my balls (insert monkey covering their eyes emoji) and then just resting the spatula right on my cast iron pan. No melting, no getting hot. Hashtag WINNING. What’s even more of a win, is that if you use the code “DONUTDIORO” you get 25% off your purchase. Seriously, it will be the best decision you have ever made!
Shall we get to the recipe now?!!
Ingredients
- 2 lbs ground beef
- 1/4 cup ketchup (homemade or Tessemaes if on a Whole30)
- 1/4 cup dijon mustard
- 2 tbl coconut aminos
- 1 tsp sea salt
- 1 tbl minced onion
- 1 tsp garlic powder
- 1 egg
- 2 tbl oil for frying
- Fresh parsley for garnish
- 1 yellow onion, halved and silced
- 2 tbl ghee
- 1 tbl coconut aminos
- 1 cup beef broth + 1/2 cup (chicken broth will work too)
- 2 tbl arrowroot powder
- 1 tbl ketchup
- 1 tbl dijon mustard
Instructions
- In a bowl, mix ground beef with minced onion, garlic powder, egg, coconut aminos, mustard, ketchup, and salt.
- Heat up your skillet and add your oil.
- Roll meat into balls and place into the pan. (This makes a lot, so you may have to cook the in 2 batches)
- Let cook for a couple minutes and then roll them around so that all the sides get brown. It's okay if they aren't cooked all the way through. They will be added back later on.
- Remove meatballs and put the ghee into the same pan. Let it melt then add your sliced onions.
- Cook for 3-5 minutes over medium heat until they start to become soft.
- Next add in your 1 cup broth, coconut aminos, ketchup and mustard. Stir until combined making sure you are getting all the pieces from browning the meatballs earlier.
- Make a slurry with the 1/2 cup broth and arrowroot powder. Once the sauce comes to a boil stir in the slurry.
- Turn the heat down to a simmer and add the meatballs back into the pan.
- Let cook on low for 15 minutes or until the sauce gets nice and thick.
- Garnish with some fresh parsley and serve with cauliflower mash or regular mash
I like to serve it with cauliflower mash. To make the cauliflower mash I just steam some cauliflower until very soft, about 10 minutes. I remove cauliflower and pour most of the water out, leaving about 1/2 cup in the pot. Next I dump the cauliflower into the water, add about 2 tbl of ghee and some garlic powder and salt. I take my immersion blender and blend until smooth. Then I top with the meatballs and ladle some of the gravy over the top.
And you better believe that they freeze really R-E-A-L-L-Y well! I hope you enjoy these babies as much as we do!!
Whole30: yes
Paleo: yes
Hi!! How did you get the meatballs to stay together? I did mine about a inch and half, some of which crumbled in the pan. (The taste of meat was amazing though!!)
When you roll them, roll them pretty tight (does that make sense) and then when they are cooking in the pan don’t turn them with tongs. You just want to roll them every so gently lol. You can also try adding about 1/4 cup almond flour to the meat mixture. Sometimes that can help too
I added almond meal and rolled gently and they stayed together fine.
🙂
This meal was so good! I will definitely make again, even my little ones liked it.
Thanks!
Yay!! I’m so glad that your family enjoyed it!!
I have to admit, I’m confused by the ketchup and mustard! There is nothing like that in Salisbury Steak at all.
All the salisbury steak recipes that I have ever made use ketchup and some sort of mustard, usually dry mustard.
Maybe that’s some regional variation? Neither is in the classic dish at all nor should they be as they are not ingredients in brown gravy.
Perhaps. 🙂 My mom used to make her salisbury steak and add those, but also mushrooms and she would use packet brown gravy lol. lol. I hope you still give them a try even though they aren’t completely traditional!! 🙂
Made these last weekend and they were delicious!
Yay! I’m so glad that you enjoyed them!!
How and when do you freeze these? Thinking of making for meal prep.
I freeze after they have been cooked. Let them cool then throw everything into a ziplock bag, even the sauce, and freeze. Defrost and stick back into a skillet to reheat. You can also put in a microwave to reheat
When you freeze, do you freeze after the balls have been cooked? Are they alone or in the gravy?
I freeze after they are cooked and I just throw everything into a ziplock bag after it has cooled. Sauce and all!!
Do you leave the grease from the meatballs in the pan when you add the ghee etc? Is 80/20 beef okay?
Yes. There isn’t much grease, but if you feel like there is too much to your liking, just remove some. 80/20 beef is totally fine!! hope you enjoy!!
these. are. bomb.
I served over cauli mash for us grown ups and egg noodles for the haters aka two toddlers and a picky husband (not mine). I tossed a small handful of arugula and baby spinach in everybody’s dish too.
I buy ground beef a lot because it’s the most readily available and affordable organic/grass fed option that my local stores have and I get sick of italian meatballs. my husband didn’t love them as much as me and I guess prefers Italian meatballs, but he is a fool. A FOOL!
I’m so happy that you enjoyed them and I love the addition of arugula and spinach. Your husbands taste
buds obviously don’t work lol lol 🙂