Salisbury Steak Meatballs


For the Meatballs

1 pound ground beef

1 large egg, lightly beaten

3 tablespoons King Arthur Paleo Baking Flour

3 tablespoons ketchup

1/2 teaspoon fine sea salt

1/2 teaspoon pepper

2 tablespoons avocado oil, for frying

For the Turnip and Cauliflower Mash

1 medium head cauliflower (to yield about 4 cups florets)

1 medium turnip

1/2 cup unsweetened almond milk

3 tablespoons ghee (clarified butter)

salt and pepper to taste

For the Gravy

1 1/2 cups beef stock or beef broth

1 teaspoon prepared mustard

1 1/2 tablespoons red wine vinegar

2 tablespoons King Arthur Paleo Baking Flour

1 medium onion, peeled and thinly sliced

2 cups sliced mushrooms

salt and pepper to taste

Garnish with fresh parsley

For the Meatballs

Mix ground beef with egg, flour, ketchup, salt and pepper, then cover and set aside for 15 minutes.

For the Mash

Bring a pot of water to a boil.

Peel turnip and cut it into 2” cubes.

Remove large stem and any leaves from cauliflower and cut into florets.

Add vegetables to boiling water and cook 15 minutes, or until fully softened, then drain.

Put vegetables, milk and ghee in a large mixing bowl.

Use an electric mixer on high speed to beat until smooth.

Season to taste with salt and pepper and set mash aside, covered to keep warm.

For the Gravy

Bring stock, mustard and vinegar to a simmer in a saucepan.

Combine flour with enough hot liquid from the pan to turn it into a thin/pourable paste, then whisk paste back into the hot liquid.

Simmer, stirring occasionally, until gravy thickens slightly, 5 minutes.

If desired, strain the gravy through a fine-mesh strainer, then set aside.

For Meatball Assembly

Form meat mixture into 2” meatballs.

Heat oil in a large skillet over medium heat.

Brown meatballs on all sides, about 2 minutes per side; do this in batches if necessary.

Remove meatballs from pan, cover and set aside.

Add onions and mushrooms to pan.

Sauté for 3 to 4 minutes, stirring occasionally, until thy begin to soften.

Stir meatballs and gravy, reduce heat to low and cover.

Simmer over low heat until meatballs are cooked through, 6 to 7 minutes.

Add more beef stock if gravy thickens too much.

Season meatballs and gravy to taste with salt and pepper, sprinkle with chopped fresh parsley and serve over mash. Enjoy!
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