It’s time for dinner in the Rican household, so it’s time for another idea on how to throw something together that tastes good and is healthy (the my kids will eat lol ). It used to be I would just do a simple rotation the same foods over and over on the same days of the week. You know Taco Tuesday, Wednesday is Prince Spaghetti day (did I date myself a little bit with that reference? lol). Week in week out the same meals, even though I knew everyone would eat them little by little they got sick of the somethings. This is part of why I started cooking more and learning more. So this brings us to the Salisbury Streak Meatballs…… how?
One thing I used to love to eat back in my pre-kid bachelor days was Hungry Man Meals, especially the Salisbury Steak one. I would eat those things ALL the time. My son took a like to them too, so i figured why not doing something with that….. but healthier then a hungry man lol. That is exactly what I did, made an awesome healthy version of that Salisbury Steak. This isn’t a difficult recipe at all, tastes freaking GREAT! Go ahead and give it a try I know you guys will love it!
What’s your favorite good for you dinner? Leave me a comment and let me know!
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- 1-1/2 lbs grass-fed ground beef, 85% lean
- 1 /egg
- 1/3 Cup Almond Flour
- Sea Salt
- Black Pepper
- 2 Tbsp. Tomato Paste
- 2 Tbsp. Brown Mustard
- 1 tsp. Garlic Powder
- 2 tsp. Onion Powder
- 1 Tbsp. Coconut Aminos
- 1/4 tsp. Liquid Smoke
- 1 Cup White Mushrooms
- 1 Tbsp. Ghee
- 12 oz. Beef Broth
- 1 Tbsp. ghee
- 1 Onion, Chopped
- 3 Garlic Cloves, Chopped
- 1 Tbsp. Arrowroot Powder
- 1 tsp. Mustard
- 2 tsp. Coconut Aminos
- In a large bowl, mix together with your hands the ground beef, almond flour, salt, pepper, garlic and onion powder, mustard, tomato paste, coconut aminos, finely chopped mushrooms*, egg, and liquid smoke,(if using.)
- Form into 1.5 inch balls while preheating a large deep skillet over medium heat. Add 1 tbsp ghee to the skillet, then brown the meatballs all around. Transfer browned but not cooked through meatballs to foil lined sheet and lower the heat to low.
- Add second tbsp ghee to the pan, then the onions and cook until translucent. Add the garlic and cook another minute.
- Add 1 cup of the bone broth, leaving a half cup to mix with arrowroot
- Add the mustard, aminos, sliced mushrooms* and bring to a simmer, stirring.
- In a small bowl, whisk arrowroot with the remaining ½ cup of broth, add to the pan and stir to combine.
- Add meatballs back to the pan with the sauce, cover and simmer on low for 5-10 minutes until meatballs are fully cooked and sauce thickens.
- Spoon sauce over meatballs, sprinkle with parsley and serve with mashed potatoes.
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