Paleo Salisbury Steak Meatballs Recipe (Whole30)


For the Meatballs:
1.5 lbs grass-fed ground beef, 85% lean
1 egg
⅓ cupalmond flour
¾ tsp fine grain sea salt
¼ tsp black pepper
2 tbsp tomato paste
2 tbsp brown mustard
1 tsp garlic powder
2 tsp onion powder
1 tbsp coconut aminos
¼ tsp liquid smoke (optional)
1 cup white mushrooms, divided SEE NOTE*
¼ cup finely chopped mushroom (from the 1 cup)
1 Tbsp ghee or other cooking fat
Parsley, chopped, for garnish

For the Sauce:
12 ozbeef bone broth, divided (1 cup + ½ cup)
1 Tbsp ghee
1 med onion, chopped
3 cloves garlic, chopped
1 tbsp arrowroot powder (or tapioca)
1 tsp mustard
2 tsp coconut aminos


Make the meatballs:
  1. In a large bowl, mix together with your hands the ground beef, almond flour, salt, pepper, garlic and onion powder, mustard, tomato paste, coconut aminos, finely chopped mushrooms*, egg, and liquid smoke,(if using.)
  2. Form into 1.5 inch balls while preheating a large deep skillet over medium heat. Add 1 tbsp ghee to the skillet, then brown the meatballs all around. Transfer browned but not cooked through meatballs to foil lined sheet and lower the heat to low.

Make the sauce:
  1. Add second tbsp ghee to the pan, then the onions and cook until translucent. Add the garlic and cook another minute.
  2. Add 1 cup of the bone broth, leaving a half cup to mix with arrowroot
  3. Add the mustard, aminos, sliced mushrooms* and bring to a simmer, stirring.
  4. In a small bowl, whisk arrowroot with the remaining ½ cup of broth, add to the pan and stir to combine.
  5. Add meatballs back to the pan with the sauce, cover and simmer on low for 5-10 minutes until meatballs are fully cooked and sauce thickens.
  6. Spoon sauce over meatballs, sprinkle with parsley and serve with mashed potatoes. Enjoy!

Original recipe and notes of recipe visit: Paleo Salisbury Steak Meatballs (Whole30) @

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