Paleo Salisbury Steak Meatballs {Whole30}

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.

Course Dinner
Cuisine Paleo &amp, Whole30
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 371 kcal
Author Michele


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 ozbeef 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



Make the meatballs:

  1. 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.)
  2. 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 and lower the heat to low.

Make the sauce:

  1. Add second tbsp ghee to the pan, then the onions and cook until translucent. Add the garlic and cook another minute.
  2. Add 1 cup of the bone broth, leaving a half cup to mix with arrowroot
  3. Add the mustard, aminos, sliced mushrooms* and bring to a simmer, stirring.
  4. In a small bowl, whisk arrowroot with the remaining 1/2 cup of broth, add to the pan and stir to combine.
  5. 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.
  6. 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.

Source :

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