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Salisbury Steak Meatballs

Teresa Ambra
This savory and sumptuous meatball recipe is out of this world. It's terrific for company dinners too. This gluten free beef entree is mouthwatering comfort food even the pickiest eaters will enjoy.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Beef
Cuisine American
Servings 12
Calories 315 kcal

Ingredients
  

MEATBALLS:

  • 2 1/4 lbs 93% or 96% lean ground beef or ground sirloin
  • 1 1/2 cups 4C Gluten Free Italian Style Bread Crumbs or regular Italian style bread crumbs
  • 2 large eggs
  • 1 cup grated parmesan cheese
  • 1 tbsp. worcestershire sauce (Lea & Perrin's makes a gluten free sauce)
  • 2 tbsp. ketchup
  • 1 tsp. sea salt
  • 1/2 to 3/4 tsp. pepper as desired
  • 1/2 to 1 tsp. Montreal steak seasoning as desired
  • 1/4 to 1/2 tsp. crushed red pepper flakes
  • 1/2 tsp. thyme
  • 1/2 tsp. marjoram
  • 1/2 tsp. garlic powder

SALISBURY STEAK GRAVY:

  • 8 oz. sliced fresh mushrooms
  • 2 large white onions sliced and separated into rings
  • 2 leeks green tops removed, diced or sliced
  • 3-4 cloves garlic minced
  • 24-32 oz. ctn. beef broth (use less for thicker gravy)
  • 1/4 cup avocado oil or olive oil or 1/4 cup unsalted butter (1/2 stick)
  • 2/3 cup gluten free flour or regular all-purpose flour
  • 1 tbsp. worcestershire sauce (Lea & Perrin's makes a gluten free sauce)
  • 1/4 tsp. Montreal steak seasoning
  • 1/2 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1/2 to 1 tsp. kitchen bouquet seasoning
  • fresh parsley for garnish, as desired

Instructions
 

MEATBALLS:

  • Preheat oven to 350°.
  • Combine ingredients.
  • Form into meatballs the size of golf balls.
  • Place meatballs on parchment paper-lined cookie sheets (or spray with avocado oil cooking spray).
  • Bake for about 30-40 minutes until done.
  • Remove from oven.
  • Add to Dutch oven with Salisbury Steak Gravy.
  • Serve over mashed potatoes, cooked noodles or rice, as desired.

SALISBURY STEAK GRAVY:

  • Heat a Dutch oven with ¼ cup butter or oil to skillet to medium heat.
  • Add onions and cook about 8-10 minutes until they brown slightly but not caramelize.
  • Add garlic, leeks and mushrooms and sauté an additional 5-10 minutes until softened.
  • Stir in flour, Worcestershire sauce, Kitchen Bouquet Seasoning, Montreal Steak Seasoning and salt and pepper.
  • Begin adding beef stock slowly until worked into the gravy.
  • Continue cooking a few minutes until gravy thickens.
  • Add cooked meatballs and heat through.
  • Garnish with fresh parsley before serving over mashed potatoes, cooked noodles or rice.

Notes

NOTE: I actually used 38 ounces of beef broth as I was trying to get rid of some from another carton in my refrigerator. But I recommend between 24-32 ounces so the gravy will be thicker. I have also made this with about 42 ounces of beef broth.
NOTE: The combined cook time is about an hour. Since the meatballs and sauce are cooking simultaneously, the length of time is closer to 30 minutes - the time required to cook the meatballs.
NOTE: I included a range of seasoning for those who don't care as much for a slight kick in their foods. I used the larger amounts of pepper, crushed red pepper flakes and Montreal Steak Seasoning in the meatballs.
NOTE: My personal preference for gluten free noodles is Ronzoni.
NOTE: If you don't require a gluten free meal, this recipe works perfectly with regular Italian style bread crumbs and flour as well.
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 315kcalCarbohydrates: 24gProtein: 26gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 87mgSodium: 1090mgPotassium: 232mgFiber: 3gSugar: 5gVitamin A: 350IUVitamin C: 8.3mgCalcium: 110mgIron: 4.5mg
Keyword beef, cheese, gluten free, ground beef, main dish, meatballs, mushrooms, onions
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