• Prep Time: 20 minutes
  • Cooking Time: 40 minutes
  • Serves: 12

Salisbury Steak Meatball Recipe

  • Recipe Submitted by on

 Ingredients List

  • 2 1/4 lbs 93% or 96% lean ground beef or ground sirloin
  • 1 1/2 cups 4C Gluten Free 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
  • 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
  • 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


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.
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, 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.

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