Keto Salisbury Steak Meatballs
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6
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Calories
296 kcal
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Course
Main Course
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Cuisine
American
Keto Salisbury Steak Meatballs
Description
In this Keto Salisbury Steak Meatballs recipe, ground beef is mixed with almond flour, oat fiber, eggs, Dijon mustard, Worcestershire sauce, parsley, and seasonings, then shaped into uniform meatballs. Onions are sautéed separately; some are incorporated into the meat mixture, and the rest reserved for the gravy. The meatballs are browned on all sides in olive oil, developing a seared crust.
After removing the meatballs, mushrooms are sautéed and combined with garlic and the reserved onions before adding beef broth, tomato paste, Dijon mustard, and Worcestershire sauce to create a rich gravy that thickens with the addition of xanthan gum. The meatballs are returned to the skillet to simmer in the sauce, blending flavors and keeping them moist.
This recipe uses low-carb ingredients such as almond flour and oat fiber to maintain keto suitability while providing texture and binding in the meatballs. The combination of seared meatballs and flavorful gravy delivers a hearty meal that pairs well with low-carb vegetables or cauliflower mash.
Ingredients
- 1 ½ pounds ground beef I use 85%
- 8 ounces baby bella mushroom sliced
- 1 ½ cups beef broth
- 1 small yellow onion minced
- ⅓ cup almond flour
- 2 tablespoons sour cream
- 2 tablespoons oat fiber
- 2 egg whole
- 3 cloves garlic
- 2 tablespoons parsley chopped, fresh
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 tablespoon Dijon mustard
- 1 ½ tablespoons Worcestershire sauce
- 2 teaspoons tomato paste
- 1 teaspoon salt divided
- ¼ teaspoon xanthan gum
- ¼ teaspoon black pepper ground
Instructions
- Heat a large skillet to medium, add half the olive oil. Add in the onions, half the salt and pepper, then sauté for a few minutes, until they’re tender.
- Remove from the heat, add half of the onions to a large mixing bowl and set the other half aside to add to the gravy later.
- In the same mixing bowl, add in the dijon mustard, eggs, Worcestershire, parsley, remaining salt, almond flour and oat fiber, then mix.
- Add in the ground beef and mix just until combined, but don’t over mix or the meatballs will be dense and tough.
- Using a cookie scoop (or your hands) form the meatballs, so they’re uniform in size.
- Add the rest of the olive oil to the same skillet and sauté the meatballs, until browned on all sides. Remove the meatballs and set aside.
- In the same skillet with the olive oil, add in the butter and mushrooms. Sauté the mushrooms until they have some good color. Add in the garlic and sauté for 15 seconds, then mix in the reserved onions, beef broth, tomato paste, sour cream and xanthan gum.
- Add the meatballs back in and simmer for 15 minutes or until they are cooked through and the gravy has thickened. Serve with gravy over the top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 7g | 2% |
| Protein | 20g | 40% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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