These Salisbury Steak Meatballs are just as good as the great classic we all know and love, only in a super cute mini meatball version.

These Salisbury Steak Meatballs are just as good as the great classic we all know and love, only in a super cute mini meatball version.

This is almost becoming a thing, wouldn’t you agree? Like you know, a “Meatball Friday” type of thing! Indeed, it’s the third Friday in a row that I’m serving you meatballs. For a gal who doesn’t care much about meatballs, I sure seem to have taken a serious liking to them! So much so, I’d almost call it an addiction.

I hope you guys don’t mind because I still happen to have a few more meatball recipes up my sleeve…

These Salisbury Steak Meatballs I’m sharing with you today, they are just as good as the great classic we all know and love, only they come in a super cute, mini meatball version.

They’re so crazy tasty, so moist and tender, so unbelievably pretty but mostly, so insanely delicious, the whole family will instantly fall heads over heel for them!

These Salisbury Steak Meatballs are just as good as the great classic we all know and love, only in a super cute mini meatball version.

Best part is, they aren’t nearly as bad for you as you probably think! In fact, they’re completely, totally healthy. Not only that, but you can easily keep them paleo friendly, too!

Most people, when they see gravy, they immediately think salt and fat galore. Well, this gravy it is made mainly with bone broth and gets most of its flavoring from the loads of mushrooms and onions that get added to it. Sure, it does contain a little bit of heavy cream, but you could very well replace that with whole milk if you wanted to, or even coconut milk if you didn’t do dairy.

Now of course, the best and most decadent way of enjoying Salisbury Steak is alongside a generous serving of fluffy, rich and buttery mashed potatoes, but if you’d rather stay away from potatoes, I say you should totally consider my Best Ever Cauliflower Mash. You, or your guests and family members, probably wouldn’t even be able to tell the difference anyway.

Salisbury Steak Meatballs by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

I think that my new addiction to meatballs comes from the fact that I just discovered how amazingly easy and quick it is to bake meatballs, as opposed to pan-fry them. With this method, there are no splatters, no mess, and no dishes to clean! Plus, your meatballs don’t need any attending whatsoever while they are cooking. You don’t even need to flip them or anything. Really. I’m a fan! A huge fan!

So of course, since you’re going to be baking the meatballs, you need to preheat your oven to 450°F. Also, you’ll want to line a 18″ x 26″ baking sheet with parchment paper.

Then, combine all the ingredients for the meatballs in a large mixing bowl and knead well with clean hands, until fully combined. Do not overmix or your meatballs will be on the tough side.

Salisbury Steak Meatballs by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

Form the meat mixture into approximately 48 small meatballs, roughly the size of a ping-pong ball and place them on the prepared pan.

Another great tip that makes meatball making much easier is to use a small spring-loaded cookie scoop to form the meatballs. I’m telling you, this really helps in getting the job done quickly and efficiently.

Salisbury Steak Meatballs by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

Bake the meatballs at 450°F for 10 minutes and then decrease the oven temperature to 350°F and continue cooking the meatballs for another 8 minutes, or until they start to turn golden brown.

See how beautiful they get? I think I’ll never pan fry another meatball ever again!

Salisbury Steak Meatballs by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

While your meatballs are baking, cook the mushrooms over high heat in a saute pan, preferably one that has a fitting lid, until they’re brown and softened, about 8 to 10 minutes.

Feel free to sprinkle your mushrooms with a little bit of salt and pepper if you like to.

Salisbury Steak Meatballs by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

Add the onions and cook them until they too get softened and slightly golden, about 5 minutes.

Salisbury Steak Meatballs by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

While the onions and mushrooms are cooking, combine all the ingredients for the sauce in a glass measuring cup; add that to the pan as soon as the mushrooms and onions are cooked to your liking.

Salisbury Steak Meatballs by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

Then, throw the par-baked meatballs into the simmering sauce, put the lid on and simmer over medium heat for 5 to 6 minutes.

Salisbury Steak Meatballs by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

After that time, dilute the corn (or tapioca) starch in the cream (or milk) and add that to the simmering liquid.

Salisbury Steak Meatballs by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

Delicately mix it in, bring back to a a simmer and allow the meatballs to cook for one full minute, to ensure that the starch has reached its full thickening power and has had time to cook completely.

Salisbury Steak Meatballs by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

Remove from heat, stir in a handful of chopped parsley and serve without delay.

Salisbury Steak Meatballs by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

Now, there’s only one thing that you must decide on… Mashed potatoes or Cauliflower Mash; which one will it be?

Sorry, can’t help you with that one; I think both are equally delicious!

Salisbury Steak Meatballs by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

These Salisbury Steak Meatballs are just as good as the great classic we all know and love, only in a super cute mini meatball version.
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5 from 2 votes

Salisbury Steak Meatballs

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
These Salisbury Steak Meatballs are just as good as the great classic we all know and love, only in a super cute mini meatball version.
Servings: 6

Ingredients

For the meatballs

For the sauce

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  • 1/2 cup heavy cream , (or whole milk)
  • 2 tbsp corn starch, (or tapioca starch, for paleo)

Instructions

  • Preheat your oven to 450°F; line a 18" x 26" baking sheet with parchment paper.
  • Combine all the ingredients for the meatballs in a large mixing bowl and knead well with clean hands, until fully combined. Do not overmix or your meatballs will be on the tough side.
  • Form into approximately 48 small meatballs, roughly the size of a ping-pong ball and place them on the prepared pan. A small spring-loaded cookie scoop really helps to do this task quickly and efficiently.
  • Bake the meatballs at 450°F for 10 minutes and then decrease the oven temperature to 350°F and continue cooking the meatballs for another 8 minutes, or until they start to turn golden brown.
  • While the meatballs are baking, cook the mushrooms in a saute pan with fitting lid set over high heat until they're brown and softened, about 8 to 10 minutes.
  • Add the onions and cook until softened and slightly golden, about 5 minutes.
  • While the onions and mushrooms are cooking, combine all the ingredients for the sauce in a glass measuring cup; add that to the pan as soon as the mushrooms and onions are cooked to your liking.
  • Add the par-baked meatballs to the simmering sauce, put the lid on and simmer over medium heat for 5 to 6 minutes. Dilute the corn (or tapioca) starch in the cream (or milk) and add that to the simmering liquid. Delicately mix it in, bring back to a a simmer and allow the meatballs to cook for one full minute, to ensure that the starch has reached its full thickening power and has also cooked completely.
  • Remove from heat, stir in chopped parsley and serve without delay.

Nutrition

Calories: 430kcal, Carbohydrates: 24g, Protein: 38g, Fat: 19g, Saturated Fat: 9g, Cholesterol: 178mg, Sodium: 1121mg, Potassium: 974mg, Fiber: 3g, Sugar: 5g, Vitamin A: 1190IU, Vitamin C: 11.7mg, Calcium: 96mg, Iron: 3.3mg
Course: Main Course
Cuisine: American
Author: Sonia! The Healthy Foodie

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