Post by Loupy on Feb 24, 2019 4:19:56 GMT -7
Paleo Salisbury Steak Meatballs {Whole30}
From: Michele @ www.paleorunningmomma.com/paleo-salisbury-steak-meatballs-whole30/
Delicious and easy Paleo Salisbury Steak Meatballs that the whole family will love! Gluten free, dairy free, sugar free, Whole30 compliant and kid friendly too.
Don’t be scared when you see the ingredient list – there are quite a few ingredients involved to get that signature salisbury steak flavor, but the method is simple. You mix the meatballs and roll them, brown them, remove from pan, then make the sauce.
Prep time:10 min
Cook time: 20 min
Total time: 30 min
Makes: 6 servings
Ingredients
for the meatballs:
1.5 lbs grass-fed ground beef 85% lean
1 egg
1/3 cup blanched almond flour
3/4 tsp fine grain sea salt
1/4 tsp black pepper
2 tbsp tomato paste
2 tbsp brown mustard
1 tsp garlic powder
2 tsp onion powder
1 tbsp coconut aminos
1/4 tsp liquid smoke optional
1 cup white mushrooms divided (SEE NOTE*)
1/4 cup finely chopped mushroom from the 1 cup
1 Tbsp ghee or other cooking fat
Parsley chopped, for garnish
for the sauce:
12 oz beef bone broth divided (1 cup + 1/2 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
(See NOTE*)
Instructions:
Make the meatballs:
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.)
Form into 1.5 inch balls while preheating a large deep skillet over medium heat. (should make 24-25 balls)
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:
Add second tbsp ghee to the pan, then the onions and cook until translucent.
Add the garlic and cook another minute.
Add 1 cup of the bone broth, leaving a half cup to mix with arrowroot
Add the mustard, aminos, sliced mushrooms* and bring to a simmer, stirring.
In a small bowl, whisk arrowroot with the remaining 1/2 cup of broth, add to the pan and stir to combine.
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.
Spoon sauce over meatballs, sprinkle with parsley and serve with mashed potatoes.
Enjoy!
Recipe Notes
*NOTE: Slice 3/4 cup of the mushrooms for the sauce, and finely chop the remaining 1/4 cup to add to the meatball mixture.
Nutritional Information
Calories: 371kcal
Fat: 26g
Saturated fat: 10g
Cholesterol: 117mg
Sodium: 487mg
Potassium: 473mg
Carbohydrates: 8g
Fiber: 1g
Sugar: 1g
Protein: 24g
Vitamin A: 2.4%Vitamin C: 4%Calcium: 5.2%Iron: 17.5%
From: Michele @ www.paleorunningmomma.com/paleo-salisbury-steak-meatballs-whole30/
Delicious and easy Paleo Salisbury Steak Meatballs that the whole family will love! Gluten free, dairy free, sugar free, Whole30 compliant and kid friendly too.
Don’t be scared when you see the ingredient list – there are quite a few ingredients involved to get that signature salisbury steak flavor, but the method is simple. You mix the meatballs and roll them, brown them, remove from pan, then make the sauce.
Prep time:10 min
Cook time: 20 min
Total time: 30 min
Makes: 6 servings
Ingredients
for the meatballs:
1.5 lbs grass-fed ground beef 85% lean
1 egg
1/3 cup blanched almond flour
3/4 tsp fine grain sea salt
1/4 tsp black pepper
2 tbsp tomato paste
2 tbsp brown mustard
1 tsp garlic powder
2 tsp onion powder
1 tbsp coconut aminos
1/4 tsp liquid smoke optional
1 cup white mushrooms divided (SEE NOTE*)
1/4 cup finely chopped mushroom from the 1 cup
1 Tbsp ghee or other cooking fat
Parsley chopped, for garnish
for the sauce:
12 oz beef bone broth divided (1 cup + 1/2 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
(See NOTE*)
Instructions:
Make the meatballs:
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.)
Form into 1.5 inch balls while preheating a large deep skillet over medium heat. (should make 24-25 balls)
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:
Add second tbsp ghee to the pan, then the onions and cook until translucent.
Add the garlic and cook another minute.
Add 1 cup of the bone broth, leaving a half cup to mix with arrowroot
Add the mustard, aminos, sliced mushrooms* and bring to a simmer, stirring.
In a small bowl, whisk arrowroot with the remaining 1/2 cup of broth, add to the pan and stir to combine.
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.
Spoon sauce over meatballs, sprinkle with parsley and serve with mashed potatoes.
Enjoy!
Recipe Notes
*NOTE: Slice 3/4 cup of the mushrooms for the sauce, and finely chop the remaining 1/4 cup to add to the meatball mixture.
Nutritional Information
Calories: 371kcal
Fat: 26g
Saturated fat: 10g
Cholesterol: 117mg
Sodium: 487mg
Potassium: 473mg
Carbohydrates: 8g
Fiber: 1g
Sugar: 1g
Protein: 24g
Vitamin A: 2.4%Vitamin C: 4%Calcium: 5.2%Iron: 17.5%
