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Grass-Fed Beef Salisbury Steak Meatballs

Experience culinary delight with grass-fed beef Salisbury steak meatballs. This dish is gluten-free, dairy-free, sugar-free, and Whole30 compliant, making it not just flavorful but highly nutritious too!
2
42 min
TOTAL TIME
621
CALORIES
$3.70
PER SERVING
Grass-Fed Beef Salisbury Steak Meatballs
Ingredients
SAUCE
5 SERVINGS
Garlic
3 cloves garlic
minced
White Mushrooms
1 cup white mushrooms
halved
Ghee
1 tbsp ghee
Onion
1 medium onion
chopped
Tapioca Powder
2 tsp tapioca powder
Beef Bone Broth
12 oz beef bone broth
Fresh Parsley
2 tbsp fresh parsley
chopped for garnish
Garlic Powder
1 tsp garlic powder
Fine Sea Salt
3/4 tsp fine sea salt
Black Pepper
1/4 tsp black pepper
Grass-fed Ground Beef
1 1/2 lbs grass-fed ground beef
85% lean
Egg
1 whole egg
Almond Flour
1/3 cup almond flour
Barbecue Sauce
3 tbsp barbecue sauce
Onion Powder
2 tsp onion powder
Directions
MEATBALLS
12 min
PREP TIME
30 min
COOK TIME
42 min
TOTAL TIME
1
Mix the ground beef, egg, almond flour, sea salt, black pepper, barbecue sauce, garlic powder, and onion powder in a large bowl.
2
Form the mix into 1.5-inch balls and set aside.
3
Heat a large skillet over medium heat, add ghee, then brown the meatballs on all sides.
4
Transfer the browned but not fully cooked meatballs to a foil-lined sheet.
SAUCE
5
In the same pan, add onions and cook until translucent.
6
Add the minced garlic and cook for another minute.
7
Add the halved mushrooms, beef bone broth, and bring to a simmer, stirring.
8
In a bowl, mix tapioca powder with a bit of cold water, then add to the pan and stir to combine.
9
Add the meatballs back to the pan with the sauce, cover and simmer on low for 10 minutes until meatballs are fully cooked and sauce thickens.
10
Sprinkle the dish with chopped parsley before serving.
Health Info
Macros
14g
CARBS
43g
FAT
41g
PROTEIN
Contains these allergens
EGGS
TREE NUTS
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Frequently Asked Questions
Why are my meatballs tough?
Can I bake my beef meatballs instead of frying?
Why are my meatballs falling apart?
How can I make my meatballs more flavorful?
Do I have to use only beef in my meatballs?
What's the best way to mix meatball ingredients?
How can I get evenly sized meatballs?
Do I need to fry my meatballs before putting them in the sauce?
What type of ground beef is best for meatballs?
Can I freeze my uncooked meatballs for later use?