Salisbury Steak Meatballs (Low Carb & Gluten Free)

Salisbury Steak Meatballs… tender meatballs full of flavor and baked to perfection, then folded into the most delicious mushroom and onion sauce!  Serve over mashed potatoes, your favorite pasta, rice or zucchini noodles if you’re going for low carb.  Another delicious, low-carb, gluten-free recipe.

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Who’s up for another ridiculously delicious meatball recipe!???

Ya’ll, can you tell I’m completely obsessed with meatballs!??  Sorry/not sorry.  (If you haven’t discovered my Buffalo Chicken Meatballs or my Moroccan Turkey Meatballs, be sure to try them out!) 

Today’s recipe is full of hearty, savory, deliciousness – yes, everything you want in a meatball recipe.  I give you the latest Taste And See meat-bomb creation… Salisbury Steak Meatballs!

It all starts with ground beef then the addition of some Italian seasoning, garlic, onion, fresh parsley and Worcestershire sauce.

In one word… amazingness!

In two words… crazy amazingness!

In three words… lol just kidding.

Are you familiar with Salisbury Steak?

It’s a dish, originating in the US, made from a blend of ground beef and other ingredients, and usually served with gravy or a brown sauce.

Don’t be deceived: even though the name suggests that it’s a steak, it’s actually ground beef with some seasonings and other ingredients to make it a delicious and moist meat patty.

Personally, I like using ground sirloin for this recipe.  It’s pretty lean – usually only 10% fat – and has a rich and meaty flavor that comes through after cooking.

It’s one of the healthiest ground beef options you can buy.  The other being ground round which has about 12 percent fat (sometimes as low as 10 or as high as 14 percent) and the beefy flavor is less prominent than the ground sirloin.

I decided to take a few liberties and turn this American classic into meatballs because – why not!? 

They’re hearty and tender and sooo good!

You can enjoy them straight up as an appetizer or over a big mound of mashed potatoes, linguini, or zucchini noodles if you’re going for low carb.

They’re baked and then folded into the most divine mushroom and onion sauce.

I can’t wait for you to experience it.

Baking meatballs is my favorite way to cook them – there’s barely any mess and no extra calories from frying them in oil. 

How to make Salisbury steak meatballs – an easy meatball recipe:

Preheat oven to 400 degrees and line a baking sheet with parchment paper. 

In a large mixing bowl, combine all meatball ingredients: ground beef, almond meal, fresh chopped parsley, chopped onion, egg, garlic, Worcestershire, Italian seasoning, salt and pepper.  Mix until everything is combined. 

Using a 1½ – inch scoop, form meatballs and place them evenly spaced on the parchment lined baking sheet.  Bake for 15-20 minutes or until internal temperature is 165F.

How to make the mushroom sauce – Salisbury steak gravy

While the meatballs are baking: In a large skillet over high heat, add the olive oil and saute the mushrooms until they are a bit golden, about 8-10 minutes.

Remove the mushrooms from the pan and set aside.  Turn the heat down to medium high.

Add the butter and onions and cook for 4-5 minutes.

Add the minced garlic and cook 1 more minute.

Add beef broth, fresh parsley, Worcestershire sauce, Italian seasoning, cooked mushrooms, salt and pepper.  Bring to a simmer, then reduce the heat and simmer until slightly thickened, about 5 minutes. 

Add the baked meatballs to the skillet and cook about 5 minutes.  Serve them warm, and garnish with fresh parsley.

These Salisbury steak meatballs make a delicious appetizer or a tasty weeknight meal served over rice mashed potatoes or zucchini noodles for a low-carb option.

A quick, inexpensive, and yummy recipe the whole family will enjoy!

Yield: 24 Meatballs

Salisbury Steak Meatballs

Print

Salisbury Steak Meatballs… tender meatballs full of flavor and baked to perfection, then folded into the most delicious mushroom and onion sauce. 

Prep Time 10 minutes

Cook Time 26 minutes

Total Time 36 minutes

Ingredients

For the Steak meatballs:

• 1 pound ground beef, lean
• 1/3 cup almond meal for gluten free/low carb version (or bread crumbs if preferred)
• 1/3 cup chopped parsley
• 1 small onion finely chopped
• 1 egg
• 5 cloves garlic minced
• 1 teaspoon Italian seasoning
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon black pepper

For the Mushroom Gravy:

• 1 tablespoon olive oil
• 16 ounces mushrooms, sliced
• 2 tablespoons butter
• 1 cup yellow onion, sliced ¼ inch thick
• 4 cloves garlic minced
• 2 cups beef broth
• 2 tablespoons fresh chopped parsley (more for garnish)
• 3 tablespoons Worcestershire sauce or balsamic vinegar
• 1 tablespoon Italian Seasoning
• 1 teaspoon salt and pepper

Instructions

To Make The Meatballs:

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine all meatball ingredients: ground beef, almond meal, fresh chopped parsley, chopped onion, egg, garlic, Italian seasoning, Worcestershire sauce, salt and pepper. Mix until everything is combined.
3. Using a 1½-inch scoop, form meatballs and place them evenly spaced on the parchment lined baking sheet. Bake for 15-20 minutes or until internal temperature is 165F.

To Make The Mushroom Sauce:

1. While the meatballs are baking: In a large skillet over high heat, add the olive oil and saute the mushrooms until they are a bit golden, about 8-10 minutes. Remove the mushrooms from the pan and set aside. Turn the heat down to medium high.
2. Add the butter and onions and cook for 4-5 minutes.
3. Add the minced garlic and cook 1 more minute.
4. Add beef broth, fresh parsley, Worcestershire sauce, Italian seasoning, cooked mushrooms, salt and pepper. Bring to a simmer, then reduce the heat and simmer until slightly thickened, about 5 minutes.
5. Add the baked meatballs to the skillet and cook about 5 minutes. Serve them warm, and garnish with fresh parsley.

Notes

Bread Crumbs: Bread crumbs are fine if you don't have almond meal, however this does raise the carb count and of course adds gluten to the recipe unless you use gluten free bread crumbs.

Storage and Freezing:  These meatballs and sauce will keep in the fridge in an airtight container for 4 days. You can also freeze them and store them in a resealable freezer bag for up to 3 months.

Nutrition Information

Yield

8

Serving Size

3 Meatballs
Amount Per Serving Calories 261Total Fat 15gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 8gCholesterol 68mgSodium 826mgCarbohydrates 10gNet Carbohydrates 8gFiber 2gSugar 4gProtein 15g

This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!

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