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! Leftovers will last for up to 4 days in the fridge or 4 months in the freezer.
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.