Salisbury Style Meatballs


  • 2 lbs ground meat
  • 2 eggs
  • 1/4 cup almond flour
  • 1/4 dried parsley
  • 1 tbsp salt
  • 1 tbsp garlic powder
  • 1 tbsp ground black pepper
  • 6 cloves of garlic, minced
  • 1 onion, diced
  • 1 cup mushrooms, sliced
  • 2 cups water
  • 1/4 cup butter
  • 4 beef bouillon cubes
  • 2 tbsp corn starch + 4 tbsp water


In a bowl combine 2 pounds of ground meat, 2 eggs, 1/4 almond flour, 1/4 dried parsley, 1 tablespoon of salt, 1 tablespoon of pepper and 1 tablespoon of garlic powder.

Combine well

Once well combined make meatballs. I’d say a 3 tablespoon meatball is a good size.

Place meatballs in a pot with 2 cups of water.

Cook on medium-high heat for 15 minutes.

Take meatballs and juice out of put and set aside in a bowl.

To the pot add 1/4 cup of butter, 1 diced onion, 1 cup diced mushrooms, and 6 minced garlic cloves.

Sauté on medium-low heat until vegetables are tender and start to caramelize.

Add back the meatballs and juice that had been set aside in a bowl.

Drop in 4 beef bouillon cubes to the pot as well.

Cook on medium-low heat for 5 minutes.

Thicken the gravy with a corn starch slurry of 2 tablespoons of cornstarch and 4 tablespoons of water.

Cook on medium-low heat until it boils and thickens.

Serve over mashed potatoes or rice.

Serves 6-8.

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