Whole30 Salisbury Meatballs with Onion Gravy

Course Main Course
Cuisine American
Keyword onion gravy, paleo, salisbury meatballs, whole30
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 15 1/4 cup meatballs


For the Salisbury Meatballs:

  • ¼ cup Good Food for Good Ketchup
  • ¼ cup grainy mustard
  • 1 tsp garlic powder
  • 1 tbsp fresh parsley – finely chopped
  • 1 cup onion – finely chopped
  • 2 cloves garlic – finely chopped
  • 2 lbs lean ground beef
  • 1 whole large egg – lightly beaten
  • 2 tsp kosher salt
  • 1 tsp freshly-cracked black pepper
  • 2-3 tbsp avocado oil – substitute Extra Virgin olive oil

For the Onion Gravy:

  • ¼ cup Good Food for Good Ketchup
  • 2 tbsp grainy mustard
  • ½ tsp fish sauce
  • 1 tbsp arrowroot starch
  • 2 tbsp water
  • 1 large white onion – cut into 1/4” slices
  • 2 cloves garlic – finely sliced
  • 2 tbsp fresh parsley – finely chopped
  • 2 cups beef stock
  • kosher salt and freshly-cracked black pepper to taste


For the Salisbury Meatballs:

  1. Add all ingredients to a large mixing bowl and mix with hands until combined. *Avoid overworking the meat or it will toughen.
  2. Lightly grease a ¼ cup measuring cup with avocado oil to prevent sticking. Use the measuring cup to separate mixture into equal-sized portions. Rub your hands with a tiny bit of oil or water and roll into meatballs.
  3. Preheat 2-3 tbsp avocado oil in a large, stainless-steel, cast-iron or nonstick skillet or sauté pan over med-high heat. Carefully add meatballs and brown in batches. Cook until golden brown and caramelized on all sides or until desired doneness is achieved (approximately 12-15min total for medium-well). For best results, avoid overcrowding the pan.
  4. Transfer cooked meatballs to a tray and set aside. Reserve 2-3 tbsp rendered fat in the pan. It’s OK if some brown bits remain on the bottom of the pan, but you should discard any black or burnt bits.

For the Gravy:

  1. Lower heat to medium, add onions and a pinch of salt and cook until slightly softened (approx. 3-4 min). Add garlic and cook an additional 60 seconds.
  2. Deglaze pan with ¼ cup beef stock. Use a wooden spoon to scrape any brown bits on the bottom of the pan. Add the remaining beef stock, ketchup, mustard, fish sauce, and stir to combine. Bring sauce to a simmer and cook until reduced in volume by half (approximately 6-8 min).
  3. In a small bowl, stir together arrowroot starch and water to make a slurry. Add to gravy and stir to combine. Taste gravy for seasoning and adjust salt and pepper as required. Return browned meatballs to pan along with chopped parsley and toss everything to coat.
  4. Serve Salisbury Meatballs and Onion Gravy on a bed of mashed potatoes or puréed cauliflower and a side of steamed green beans or vegetables of choice.