Salisbury Steak Meatballs
These Salisbury Steak Meatballs are moist and tender and coated in the most deliciously rich mushroom and onion sauce. You get all of the rich flavour of traditional salisbury steak, but in bite size meatball form! These meatballs are Whole30, Paleo, Keto, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal.
WHY YOU WILL LOVE THESE SALISBURY STEAK MEATBALLS
- Let’s be honest, everything tastes better in meatball form! So you get all of the delicious flavour of salisbury steak, but in smaller bite size meatball form.
- These meatballs are tender and moist and coated in a deliciously rich mushroom and onion sauce. It’s an incredibly comforting meal.
- It’s a great make ahead meal that freezes well too! I recommend doubling the recipe so that you can enjoy leftovers over a few days or store them in the freezer for an easy future meal.
- These meatballs are baked, not fried which makes them much easier to prepare (and healthier!) then most salisbury steak recipes. They are also Paleo, Whole30, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet legal (but you would never know!).
WHAT IS SALISBURY STEAK?
Salisbury steak is a dish that typically consists of ground beef, breadcrumbs, and seasonings that are formed into patties and cooked in a skillet or oven. The patties are often served with a brown gravy made from beef broth, onions, and other seasonings. The dish is believed to have been invented by an American physician named Dr. James H. Salisbury in the late 19th century as a health food for his patients. Today, Salisbury steak is a popular comfort food that can be found on many restaurant menus and is often served with mashed potatoes and vegetables.
HOW TO MAKE THESE SALISBURY STEAK MEATBALLS
- Start by sauteing onions and mushrooms in a skillet until they have softened. Remove 3/4 cup of the onion and mushroom mixture and roughly chop it into small pieces
- To make the meatballs, in a bowl combine the all of the meatball ingredients along with the 3/4 cup of finely chopped onion and mushroom mixture. Use your hands to mix it all together, when it comes to making meatballs nothing beats using your hands!
- Use an ice cream scoop (or a large spoon) to scoop out portions of the meatball mixture and roll them into meatballs. Place the tightly rolled meatballs on a parchment paper lined baking sheet approximately half an inch apart. Bake the meatballs in the oven until golden in colour and cooked through (or you can cook them in the airfryer as detailed below).
- While the meatballs are cooking finish making the sauce. Add to the pain the tomato paste, mustard, beef stock and coconut aminos and stir. Leave the sauce to cook for a few minutes until it has begun to thicken.
- When the meatballs are done cooking transfer them to the pan with the sauce and spoon the sauce overtop of each meatball. Serve warm!
CAN I USE A DIFFERENT TYPE OF MEAT FOR THESE MEATBALLS?
Ground beef is traditionally used to make salisbury steak and I find that it works best in this recipe. I like using ground beef that is 85% lean and 15% because it has the best flavour and ensures these salisbury steak meatballs are moist and not dry. If you prefer to use a different type of meat I would suggest using ground turkey or ground pork or a combination of 50/50 of each.
WHAT TYPE OF MUSHROOMS SHOULD I USE?
I prefer to use chestnut mushrooms in this salisbury steak inspired recipe, but you could alternatively use button mushrooms, or portobello mushrooms cut into small pieces. I prefer to cut the mushrooms into small half inch sized pieces so that they don’t overpower the salisbury steak meatballs.
CAN I COOK THE SALISBURY STEAK MEATBALLS IN THE AIRFRYER?
Absolutely! I like to bake these meatballs in the oven because I find that they come out slightly more moist then in an airfryer, but both cooking methods work! Arrange the meatballs in the airfryer basket evenly spaced out so that they do not touch. Cook the meatballs for 15 minutes at 380° Fahrenheit until they are fully cooked through.
WHAT TO SERVE WITH THESE SALISBURY STEAK MEATBALLS
I highly recommend serving these delicious salisbury steak meatballs over mash (like this cauliflower mash) to absorb all of that delicious sauce (potato mash works too!). I also like serving these saucy meatballs with vegetables such as steamed asparagus, sauteed zucchini, roasted broccoli, roasted fennel or green beans. A simple arugula or lettuce salad is another great accompaniment for this dish as it adds some freshness to the meal.
CAN I MAKE THESE SALISBURY STEAK MEATBALLS IN ADVANCE?
Absolutely! This is a great dish to meal prep and make a day or two in advance and store in an airtight container in the fridge. The salisbury meatballs and sauce can be reheated in the microwave or in a pan on medium heat on the stove until warmed through.
CAN I FREEZE SALISBURY STEAK MEATBALLS?
Absolutely! Once cooked you can freeze these Salisbury Steak Meatballs for up to 4 months in an airtight container in the freezer. Leave them to thaw on the countertop, or alternatively you can thaw them in a pot on medium heat on the stove. The sauce may be thicker in consistency after being thrown, in which cause you can thin it out by adding approximately 1/2 cup of beef stock.
Here are a few more meatball recipes that you might enjoy:
- Asian Pork Meatballs
- Teriyaki Meatballs
- Mexican Meatballs
- Turkey & Cranberry Meatballs with Cranberry Orange Dipping Sauce
- The Best Italian Meatballs
- Eggplant Polpette (aka Meatless Meatballs)
- Greek Lamb Meatballs
If you make this Salisbury Steak Meatball recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Salisbury Steak Meatballs
- 2 large yellow onions roughly chopped
- 1 tbsp butter or ghee
- 1 tsp salt
- 12 oz chestnut or button mushrooms halved and then thinly sliced
- 2 lbs ground beef
- 3 tbsp tomato paste
- 1 tbsp dijon mustard
- 1 tbsp coconut aminos
- 1/2 cup almond flour
- 1/2 cup almond milk
- 1/3 cup chopped parsley
- 1 tsp pepper
- 1 tsp garlic salt
- 4 cloves garlic minced
- 1 tbsp coconut aminos
- 1 tsp dijon mustard
- 1 tbsp tomato paste
- 2 cups beef stock
- 2 tsp arrowroot powder
- 1 tbsp chopped parsley
- Preheat the oven to 400° Fahrenheit
- Melt the butter or ghee in a large skillet on medium heat and then add the onions and salt and saute for 5 minutes until they begin to soften. Next add in the chopped mushrooms and saute for another 5 minutes. Turn the heat off and scoop out ¾ cup of the mushroom and onion mixture. Place it on a cutting board and chop it into small bits. Leave the remainder of the mushroom and onions in the pan.
- In a bowl combine the ground beef, chopped onion and mushroom mixture, tomato paste, dijon mustard, coconut aminos, almond flour, almond milk, chopped parsley, pepper and garlic salt. Use your hands to mix everything well together and then use an ice cream scoop or large spoon to scoop out portions of the meatball mixture and roll them into meatballs approximately 1 inch in diameter.
- Place the meatballs on a parchment paper lined baking sheet approximately half an inch apart. Bake the meatballs in the oven for 20 minutes until golden in colour and cooked through.
- While the meatballs are cooking finish making the sauce. Turn the heat on the stove back to medium to warm up the onions and mushrooms. Add in the minced garlic and saute for 2 minutes before stirring in the coconut aminos, dijon mustard, tomato paste and beef stock. Bring to a gentle simmer before adding in the arrowroot powder and whisking to ensure it doesn’t clump. Leave the sauce to simmer for another 2 minutes before reducing the heat to low.
- Once the meatballs are done cooking transfer them to the pan and spoon the sauce overtop of each meatball. Garnish with parsley and serve.