Slow Cooked Salisbury Steak Meatballs – W30
mashed cauliflower and spring salad
  • Whole 30
  • beef
Slow Cooked Salisbury Steak Meatballs – W30
mashed cauliflower and spring salad
  • Whole 30
  • beef
Servings:

Ingredients

Prep
  • 2 lb ground beef grass fed
  • 1 egg large
  • 1/2 C almond flour
  • 2 T tomato paste
  • 1 t garlic powder
  • 3/4 t salt
  • 1/2 t onion powder
  • 1/2 t ground mustard
  • 1/2 t thyme
  • 1/4 t pepper
  • 1/2 C water
  • 1 sweet onion large
  • 8 oz sliced mushrooms
  • 2 t minced garlic
  • 1 1/2 C beef broth low sodium – Whole30 compliant
On Cooking Day
  • 1/2 C beef broth low sodium – Whole30 compliant
  • 2 T arrowroot
  • 2 bag frozen mashed cauliflower like Birds Eye or homemade
  • 9 oz salad greens

Instructions

To Assemble
  1. Combine first 10 ingredients (ground beef-pepper) in a large bowl and mix well until combined. Add WARM water and mix well (using hands is best) until combined and water is absorbed. Scoop 2 tablespoons of mixture and roll into a ball forming a meatball and place in a large container with a lid. Continue until all of the mixture is used. Use wax paper if needed to stack meatballs in container.
  2. Slice onion and add to a large container with a lid, along mushrooms, garlic and low sodium beef broth. Season with salt and pepper.
To Cook
  1. Place meatballs in a large slow cooker. Stir broth and pour over meatballs. Cook on low for 6-8 hours.
  2. Whisk together arrowroot and 1/2 cup beef broth. Pour into slow cooker and cook on high for 15 minutes until sauce thickens. Season with salt and pepper.
  3. Cook mashed cauliflower according to package directions. Serve with salad.

Ingredients

Prep
  • 2 lb ground beef grass fed
  • 1 egg large
  • 1/2 C almond flour
  • 2 T tomato paste
  • 1 t garlic powder
  • 3/4 t salt
  • 1/2 t onion powder
  • 1/2 t ground mustard
  • 1/2 t thyme
  • 1/4 t pepper
  • 1/2 C water
  • 1 sweet onion large
  • 8 oz sliced mushrooms
  • 2 t minced garlic
  • 1 1/2 C beef broth low sodium – Whole30 compliant
On Cooking Day
  • 1/2 C beef broth low sodium – Whole30 compliant
  • 2 T arrowroot
  • 2 bag frozen mashed cauliflower like Birds Eye or homemade
  • 9 oz salad greens

Instructions

To Assemble
  1. Combine first 10 ingredients (ground beef-pepper) in a large bowl and mix well until combined. Add WARM water and mix well (using hands is best) until combined and water is absorbed. Scoop 2 tablespoons of mixture and roll into a ball forming a meatball and place in a large container with a lid. Continue until all of the mixture is used. Use wax paper if needed to stack meatballs in container.
  2. Slice onion and add to a large container with a lid, along mushrooms, garlic and low sodium beef broth. Season with salt and pepper.
To Cook
  1. Place meatballs in a large slow cooker. Stir broth and pour over meatballs. Cook on low for 6-8 hours.
  2. Whisk together arrowroot and 1/2 cup beef broth. Pour into slow cooker and cook on high for 15 minutes until sauce thickens. Season with salt and pepper.
  3. Cook mashed cauliflower according to package directions. Serve with salad.
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