Salisbury Steak Meatballs

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
serves 3-4
Ingredients
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

Directions:

• 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.

Serve these bad boys over a nice pile of my Creamy Mashed Potatoes, or some white rice.
Or if you don’t do those, you can whip up a batch of my Parsnip Puree.

Enjoy!