Salisbury Steak Meatballs

  • Author: One Lovely Life
  • Yield: at least 6 servings (about 30 meatballs) 1x


For the Meatballs:

  • 1 1/2 lbs. ground beef (I use 85% or leaner)
  • 1/4 cup almond flour or breadcrumbs
  • 1/4 cup finely minced mushrooms
  • 1 egg
  • 1 Tbsp dijon mustard
  • 1 Tbsp Worcestershire sauce (sub coconut aminos for paleo)
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • Olive oil, butter, or ghee, for cooking (about 1 Tbsp)

For the Gravy:

  • 1 cup diced onion
  • 1 cup sliced mushrooms
  • 2 Tbsp tomato paste
  • 2 cups beef broth
  • 1 Tbsp Worcestershire sauce (can sub coconut aminos for paleo, or omit)
  • 2 tsp dijon mustard
  • 2 Tbsp cornstarch or arrowroot powder, mixed with 2 Tbsp water
  • salt and pepper, to taste


For the Meatballs:

  1. In a large bowl, combine all ingredients with a fork lightly until well mixed. Form into 1 1/2 inch meatballs with your hands and place on a plate. (I got roughly 30 meatballs out of my mixture).
  2. Heat olive oil/butter/ghee in a large saute pan over medium heat. Working in batches so as not to crowd the pan, brown the meatballs on the top and bottom, about 2-3 minutes, per side. Transfer to another plate. (Meatballs will NOT be cooked through. They’ll continue cooking in the sauce.) Repeat with remaining meatballs until all are browned. Make the sauce in the same pan.

For the Sauce/Gravy:

  1. Add the onions to the pan drippings from the meatballs. Cook on medium heat 5-7 minutes, or until tender.
  2. Add mushrooms and continue to cook until mushrooms have softened, about 5-7 minutes.
  3. Add tomato paste and stir to coat.
  4. Stir in beef broth, Worcestershire sauce, and mustard.
  5. Add browned meatballs to the sauce and bring to a simmer. Simmer 3-5 minutes, or until meatballs are completely cooked through.
  6. Stir in cornstarch and water mixture and gently stir sauce until thickened. Remove from heat and serve warm.


Breadcrumbs vs. Almond meal. I’ve made this with breadcrumbs and almond flour and both have worked well for me. Use what works well for you. If you’re not gluten free, breadcrumbs might be easier. If you’re paleo, the almond flour is a great choice!

What about the eggs? If you have an egg allergy, you’ll find that the meatballs don’t bind together *quite* as well without them. If you need to skip the egg, you can try using some extra veggies (as in these meatballs) instead.

Cornstarch vs. Arrowroot. Cornstarch has been much more reliable for me. I use non-GMO cornstarch and don’t have an issue with it, but if you’re sensitive to corn or avoid it (as in Paleo-style eating), you can absolutely use arrowroot. You’ll just want to be sure your sauce doesn’t bubble too long, as arrowroot can lose it’s binding qualities when cooked too long.