A spin on the traditional meat-and-potatoes manly meal, these meatballs were made with both my Cowboy, and my little one in mind. Everything is more fun in the shape of a ball! And just as I hoped, they both gave me rave reviews. As if their clean plates and requests for seconds didn’t say enough 😉
Salisbury Steak Meatballs
For the balls:
- 1 lb ground beef
- 1/2 C pork rinds, crushed
- 2 TB mustard
- 2 TB ketchup
- 1 TB beef broth
- 1/2 TB coconut aminos (or you can use a paleo Worcestershire sauce.)
- 1/4 tsp salt
- 1/4 tsp pepper
For the gravy:
- 2 TB butter
- 1/2 onion, thinly sliced
- 1 1/4 C beef broth
- 1/2 TB coconut aminos (or Worcestershire)
- 1/2 TB ketchup
- 1 TB tapioca flour
- Mix together first 8 ingredients and form into meatballs, about the size of a golf ball. Make sure they are all about the same size to ensure they all cook through evenly.
- Add butter to a large skillet and melt over medium-high heat.
- Add meatballs to the skillet and brown all over. (They don’t have to cook all the way through, they will cook more later.)
- Remove meatballs from pan and set aside.
- Toss in the onions and sauté 2-3 minutes until softened.
- Pour in 1 C broth, coconut aminos, and ketchup. Stir around, scraping up all the flavor on the bottom of the pan. Cook until bubbly.
- In a small dish, stir together 1/4 C of broth with tapioca flour.
- Reduce heat to medium and slowly stir in broth mixture until gravy thickens.
- Add the meatballs back to the pan, cover and simmer about 10-15 minutes, until cooked through.