Salisbury Steak Meatballs

Beef, JERF, Keto, Paleo, Whole 30

Prep Time: 10 minutes Cook Time: 20 minutes Servings: Yield: 6-8 Source:

Ingredients

Meatballs

2 lbs ground beef

1/4 cup ketchup (homemade or Tessemaes if on a Whole30)

1/4 cup dijon mustard

2 Tbsp coconut aminos or soy sauce

1 tsp sea salt

1 Tbsp minced onion

1 tsp garlic powder

1 egg

2 Tbsp oil for frying

Fresh parsley for garnish


Gravy

1 yellow onion, halved and silced

2 Tbsp ghee

1 Tbsp coconut aminos

1 cup beef broth + 1/2 cup (chicken broth will work too)

2 Tbsp arrowroot powder

1 Tbsp ketchup

1 Tbsp dijon mustard

Directions

In a bowl, mix the ground beef with minced onion, garlic powder, egg, coconut aminos, mustard, ketchup, and salt.

Heat up your skillet and add your oil.

Roll the meat into balls and place them into the pan. (This makes a lot, so you may have to cook the in 2 batches)

Let the meatballs cook for a couple of minutes, then roll them around so that all the sides get browned. It's okay if they aren't cooked all the way through. They will be added back later on.

Remove the meatballs and put the ghee into the same pan. Let it melt over medium heat. Then, add your sliced onions and cook for 3-5 minutes, until they start to soften.

Add 1 cup of broth, coconut aminos, ketchup and mustard. Stir until combined, making sure that you are getting all the pieces from browning the meatballs earlier.

Make a slurry with the 1/2 cup of 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 them 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