Salisbury Steak Meatballs and Gravy

Salisbury steak meatballs and gravy is an easy, comforting meal on busy nights. This ground beef meal prep recipe will save you lots of time!

Prep Time10

Cook Time12

Total Time22

Servings: people

Calories: 463kcal

1 cup sliced onions
1 cup chopped Baby Bella mushrooms *Baby Bellas are also known as Cremini mushrooms
3 tablespoons unsalted butter
½ teaspoon sea salt
2 tablespoons all-purpose flour
2 cups beef broth or stock
½ teaspoon black pepper
¼ cup fresh parsley or 1 tablespoon dried

Preheat oven to 400℉. Line a large, rimmed baking sheet with parchment paper and set aside.
To a large mixing bowl, add ground beef, almond flour, spices, Worcestershire sauce, mustard, and garlic. Mix until just combined—don't overwork the meat or the meatballs will be tough.
Use a spoon or medium cookie scoop to create 1-inch meatballs. Arrange them about 1/2-inch apart on prepared baking sheet.
Bake in preheated 400℉. oven for 10 minutes.
While meatballs are in the oven, peel and slice the onions into thin strips and dice the mushrooms.
Melt 3 tbsp. butter in a skillet on stove top over medium heat, then add onion strips and salt. Stir gently to coat in butter, then sauté for 3 to 4 minutes, until the onion is starting to be translucent or golden.
Add in mushrooms and sauté for another 2 minutes. Sprinkle flour over the onions and mushrooms and stir well to combine. Gradually whisk in the broth, about 1/2 cup at a time, until the sauce becomes bubbly. Reduce heat if the mixture begins to boil. Season with ground pepper.
When the meatballs are fully baked, transfer them to the skillet and gently toss with the gravy. Garnish with fresh parsley and serve the meatballs and gravy over rice or egg noodles.

Lightly wetting your hands with water will help prevent the meatball mixture from sticking to your hands.
Avoid overworking the mixture or the Salisbury steak meatballs may end up dry and tough.