Ingredients
For the Meatballs
- 1 pound ground beef
- ½ cup almond flour or mashed potatoes
- 1 large egg
- 1 tablespoon minced garlic
- 1 tablespoon coconut aminos
- 1 tablespoon dried minced onion
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Onion Gravy
- 1½ teaspoons olive oil
- ¼ medium yellow onion, thinly sliced
- 1½ cups beef broth
- 1½ tablespoons arrowroot or potato starch
- 1 tablespoon coconut aminos
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Preheat your oven to the broil setting or an air fryer to 375°F (190°C).
In a large bowl, gently combine all the meatball ingredients. Mix just until everything is evenly incorporated—overmixing can make the meatballs dense.
Using your hands or a small scoop, shape the mixture into about 20 evenly sized meatballs. Arrange them on a lined baking sheet or in the air fryer basket. Broil the meatballs for 10 minutes, flip them, then broil for an additional 3 minutes until browned and cooked through. If air frying, cook for 8–10 minutes, shaking halfway.
While the meatballs cook, heat olive oil in a skillet over medium heat. Add the sliced onions and sauté for 4–5 minutes until soft and lightly golden. In a small bowl, whisk together the beef broth, arrowroot, coconut aminos, garlic powder, salt, and pepper. Pour the mixture into the skillet and simmer, stirring constantly, until the gravy thickens.
Add the cooked meatballs to the skillet and spoon the gravy over them. Let everything simmer together for 2–3 minutes so the flavors meld.
Serving & Storage Tips
Serve these Salisbury steak meatballs over mashed potatoes, cauliflower mash, rice, or steamed vegetables. Leftovers store well in the refrigerator for up to three days and reheat beautifully.
Prep Time: 15 minutes
Cook Time: 15 minutes
