Salisbury Steak Meatballs
Fun fact: Salisbury steak is a variation of the Hamburg steak, which is an ancestor of the hamburger. It's a blend of ground beef and other savory ingredients. The patties finish cooking, swimming in a super flavorful mushroom gravy sauce. These meatballs are tender and full of savory beef flavors. Serve them with your favorite potatoes and you've got yourself the perfect winter comfort meal.
This is an easy one to make Paleo or even Whole30.
What you'll need: Serves 4
For the Meatballs:
1+ lb ground beef
1/2 large yellow onion, finely diced
2 garlic cloves, minced
1/4 cup bread crumbs (or almond flour)
3/4 tsp salt
1/4 sp freshly ground black pepper
2 Tbsp ketchup
1 Tbsp dijon mustard
2 tsp Worcestershire (or coconut aminos)
1 Tbsp olive oil
For the Gravy:
2 Tbsp butter, divided (or plant butter)
1/2 large yellow onion, finely diced
3 garlic cloves, minced
1 cup mushrooms, sliced
1 1/2 Tbsp cornstarch (or arrowroot flour) + 2 oz water for slurry
2 cups beef broth
2 tsp dijon mustard
2 tsp Worcestershire (or coconut aminos)
salt and pepper to taste
Fresh chopped parsley for garnish
How to make it:
Finely dice the whole onion and split into two piles.
In a large bowl, combine the beef with the onion, garlic, flour/bread crumbs, salt and pepper, ketchup, dijon and soy sauce/aminos. Mix well with your hands using your fingers as a fork. Try not to overwork the mixture.
Heat the oil in a large skillet over medium-high heat. Use a cookie scoop or eyeball golf ball sized balls, place into the skillet. Cook the meatballs just long enough to brown the outside on top and bottom sides, about 1 minute each side. They will not be cooked through yet; remove to a plate and set aside.
Make the gravy. Add one tablespoon of butter to the pan if needed and lower the heat to medium. Cook the onions for one minute, then add the garlic and cook another 30 seconds, then add mushrooms and cook to soften. Give it a pinch of salt.
Make the slurry. Use a small glass and make a cornstarch/arrowroot slurry. Mix about 2 ounces cold water with 1 heaping Tablespoon cornstarch. Mix until cloudy and dissolved.
Add another tablespoon butter to the pan with beef broth, dijon, and Worcestershire/aminos. Slowly whisk in the cornstarch/arrowroot slurry.
Add the meatballs back in and any juices into the skillet, then cook until meatballs are cooked through and the gravy has thickened, about 5-7 minutes. It will thicken as it sits longer, too.
Spoon the sauce over the meatballs and sprinkle with chopped parsley.
Serve hot and enjoy!