Keto Salisbury Steak Meatballs
These tender and delicious Salisbury Steak Meatballs in a rich and creamy mushroom gravy are a classic comfort food turned Keto!
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❤️ Why You’ll Love This Salisbury Steak Meatballs Recipe
- Bold flavors with creamy mushroom gravy
- Meatballs are gluten-free
- Serve as a meal over mashed cauliflower or as an appetizer at your next party
- Family friendly, everyone will love these meatballs whether they are low carb or not
Salisbury steak is one of those recipes that’s so reminiscent of many childhoods. Tender ground beef patties smothered in a gravy that can only be described as mouth-watering. It’s a dish that has been popular through the ages but the traditional recipe is anything but low carb.
Not to worry! This Keto Salisbury Steak recipe gets a bit of a low carb makeover and on top of that, it’s made into perfect little meatballs that entire family will love.
With a few substitutions, these low carb meatballs, with the most amazing mushroom gluten-free gravy, will take you straight back to your childhood! Serve them with this Cheesy Mashed Cauliflower recipe or another favorite Keto side and you’ll have a warm and hearty dinner on the table in no time,
What’s in Keto Salisbury Steak Meatballs
- Ground beef
- Beef broth
- Almond flour
- Oat fiber
- Mushrooms
- Onions
- Eggs
- Garlic
- Parsley
- Olive oil
- Butter
- Dijon mustard
- Sour cream
- Tomato paste
- Worcestershire sauce
- Xanthan gum
- Salt
- Ground pepper
*Exact measurements are listed in the recipe card below.
How to Make Keto Meatballs
Heat a large skillet to medium, add half the olive oil. Add in the onions, 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, 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.
Tips for Making the Best Keto Meatballs
Portion out the meatballs– For these Keto meatballs, I use a cookie scoop to ensure they are all uniformed in size. That helps ensure some don’t get over or under cooked. If you don’t have a cookie scoop, you can certainly just portion them out by hand, but you’ll want to keep them as close in size as possible.
How to keep the mixture from sticking to your hands– The meat mixture will be a little looser because of the egg so it has a tendency to be a little sticky. If you aren’t using a cookie scoop, just put a little avocado oil or olive oil on your hands while forming the meat balls.
Don’t skip the fat-The most delicious Salisbury Steak Meatballs use a good quality ground beef with a good ratio of fat. The fat gives extra flavor leaner meat can not compete with. If you have access to grass-fed beef, that’s even better.
Keep things cold– In order to keep the fat in the ground beef from melting and the meatballs becoming too loose to handle, you’ll want to work with the ground beef when it is really cold. This also helps them keep from breaking apart while cooking.
Make In Advance-You can make up and freeze these Salisbury Meatballs a couple of ways. You can make up the whole dish, including the gravy, allow it to cool, then store it in a airtight container for up to 3 months. Or, you can cook the meatballs, allow to cool, then them place on a sheet pan for an hour in the freezer. Drop them into a freezer bag for up to a couple of months. You can make the gravy when you are ready to reheat and serve them.
Can You Have Salisbury Steak on Keto?
If you’ve ever made Salisbury steak before then you know flour is typically used to render a delicate and tender patty or meatballs. It also really drives up the carb count. For instance, a serving of traditional Salisbury meatballs has at least 10 grams of carbs.
By using a low carb binder, like the almond flour and oat fiber combination, you cut out a lot of those carbs without compromising the flavor or texture!
What to Serve with Low Carb Salisbury Meatballs?
The possibilities are endless. You can serve them with zoodles or Palmini Noodles or any of these delicious Keto side dishes
- Shredded Brussels Sprouts
- Creamed Spinach
- Grilled Broccolini
- Green Beans Almondine
- Cheesy Mashed Cauliflower
Is Salisbury Steak and Hamburger Steak the Same Thing?
They are similar in the fact they are both typically made from ground beef; however, Salisbury steak can sometimes can be a mix of different proteins like ground pork.
Hamburger steak is basically a burger without the bun that is sometimes served with peppers and onions without any filler or added ingredients.
Salisbury steak has other ingredients added in it, like the almond flour used in these Keto Salisbury Steak Meatballs. It is served with a gravy that most often has mushrooms and onions.
More Keto Ground Beef Recipes
- Italian Meatballs
- Taco Stuffed Avocado
- Cuban Picadillo
- Instant Pot Chili
- Bacon Cheeseburger Casserole
- Beef Stroganoff Casserole
- Swedish Meatballs
- Cheeseburger Salad
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Keto Salisbury Steak Meatballs
Ingredients
- 1 1/2 pounds ground beef, I use 85%
- 8 ounces baby bella mushrooms, sliced
- 1 1/2 cups beef broth
- 1 small yellow onion, minced
- 1/3 cup almond flour
- 2 tablespoons sour cream
- 2 tablespoons oat fiber
- 2 whole eggs
- 3 cloves garlic
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 tablespoon dijon mustard
- 1 1/2 tablespoons Worcestershire sauce
- 2 teaspoons tomato paste
- 1 teaspoon salt, divided
- 1/4 teaspoon xanthan gum
- 1/4 teaspoon ground pepper
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.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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Rate this Recipe
My husband and I loved this. It was so good. Meatball Monday dinner with steamed broccoli. I used pork panko instead of almond flour and oat fiber because it’s what I had. It worked fine.
That’s so great to hear. Serving them with steamed broccoli sounds delish.
This was very good except my meatballs stuck to the skillet, but the stuck part came off in the gravy, which was fine.. I’m going to make the leftovers into a soup. I was concerned about how those ingredients would taste together. I was pleasantly surprised.
I am so glad you enjoyed it. Try using a really good nonstick skillet next time and they won’t stick. 🙂
I have never heard of Oat fiber since it uses so very little can you sub it with something else?? It sure does look so good.
You can just use almond flour and omit it.
Who doesn’t love meatballs…and these look delish.
Thanks so much! I hope you enjoy them.
Looks delicious! What size cookie scoop? Or how many oz per meatball? How many meatballs is a serving? Can you just use a liquid from a can of sliced mushrooms instead of the mushroom itself for flavor in the gravy? I like the taste of the liquid but not the actual mushroom itself.
They really are delish! The link to the cookie scoop I use is in the recipe. It is a 1 1/2 Tbsp cookie scoop. This recipe makes 6 servings. I am not sure about using juice from a can of mushrooms because I used fresh sliced mushrooms. If you want to add a little mushroom juice from canned mushrooms, I am sure you could without it altering the texture of the sauce too much, but I can’t say for sure.