Salisbury Steak Meatballs

Salisbury Steak Meatballs

Category

Yields6 Servings
 1.50 lbs Grass fed ground beef
 1 Large organic egg
  cup Arrowroot flour
 ¾ tsp Celtic sea salt
 ½ tsp Black pepper
 2 tbsp Tomato paste
 2 tbsp Dijon mustard
 3 Cloves fresh garlic, minced
 2 tsp Onion powder
 ¼ cup Diced white mushrooms
 1 tbsp Ghee
 ¼ cup Parsley chopped
Sauce:
 12 oz Bone broth (homemade or organic chicken broth)
 1 tbsp Ghee
 1 Medium onion
 4 Garlic cloves, minced
 1 tbsp Arrowroot powder
 1 tsp Dijon mustard
1

Easy and versatile. My family never ever turns down meatballs! The sauce included is fabulous, but these are also fantastic with your favorite marinara sauce.

In a large bowl, mix together ground beef, arrowroot flour, salt, pepper, garlic, onion powder, mustard, tomato paste, finely chopped mushrooms and egg.
Form into 1.5 inch balls while preheating a large deep skillet over medium heat.
Add 1 tbsp ghee to the skillet, then brown the meatballs all around.
Transfer browned but not cooked through meatballs to foil lined sheet. Keep warm.

Sauce:
In a sauce pan add the tbsp ghee and onions and cook until translucent.
Add garlic and cook another minute.
Add 1 cup of the bone broth, leaving a half cup to mix with arrowroot
Add the mustard, sliced mushrooms and bring to a simmer. Stir.
In a small bowl, whisk arrowroot with the remaining 1/2 cup of broth, add to the pan and stir to combine.
Add the 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 or rice. Enjoy!

Note: I use all organic ingredients whenever possible.

Ingredients

 1.50 lbs Grass fed ground beef
 1 Large organic egg
  cup Arrowroot flour
 ¾ tsp Celtic sea salt
 ½ tsp Black pepper
 2 tbsp Tomato paste
 2 tbsp Dijon mustard
 3 Cloves fresh garlic, minced
 2 tsp Onion powder
 ¼ cup Diced white mushrooms
 1 tbsp Ghee
 ¼ cup Parsley chopped
Sauce:
 12 oz Bone broth (homemade or organic chicken broth)
 1 tbsp Ghee
 1 Medium onion
 4 Garlic cloves, minced
 1 tbsp Arrowroot powder
 1 tsp Dijon mustard

Directions

1

Easy and versatile. My family never ever turns down meatballs! The sauce included is fabulous, but these are also fantastic with your favorite marinara sauce.

In a large bowl, mix together ground beef, arrowroot flour, salt, pepper, garlic, onion powder, mustard, tomato paste, finely chopped mushrooms and egg.
Form into 1.5 inch balls while preheating a large deep skillet over medium heat.
Add 1 tbsp ghee to the skillet, then brown the meatballs all around.
Transfer browned but not cooked through meatballs to foil lined sheet. Keep warm.

Sauce:
In a sauce pan add the tbsp ghee and onions and cook until translucent.
Add garlic and cook another minute.
Add 1 cup of the bone broth, leaving a half cup to mix with arrowroot
Add the mustard, sliced mushrooms and bring to a simmer. Stir.
In a small bowl, whisk arrowroot with the remaining 1/2 cup of broth, add to the pan and stir to combine.
Add the 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 or rice. Enjoy!

Note: I use all organic ingredients whenever possible.

Salisbury Steak Meatballs
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