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These savory meatballs are served up in a delicious Mushroom Gravy. These are up there with my most favorite meatball recipes, and I have a quite a few!  These meatballs are seared on both sides and cooked until almost done and then are placed in the gravy and cooked until no longer pink inside.  The flavors permeate the meatballs; such a tasty dinner!  I love these served with mashed cauli on the side and a salad or another vegetable like green beans.  This is a very homey meal that everyone enjoys.  This is classic comfort food.  Yes, I know the weather is warm, but no one is going to turn down this meal.  At least you don't have to start up the oven.  All is done using 2 frying pans.

My classic Salisbury Steak with Mushroom Gravy is also very good, but this is my new favorite as it is even easier.  I also have another recipe similar for those who don't like mushrooms: Salisbury Steak with Onion Gravy.

You can make this meal using only one frying pan; however, I choose to make the gravy first and get it ready for the meatballs.  Then I cook the meatballs in another clean frying pan.


11/2 lbs ground beef (0.68 kg)

1/4 cup Gluten-Free Bake Mix 2, OR almond flour (60 mL)

2 large eggs

2 tbsp sugar-free ketchup, OR (30 mL)

  tomato paste, 1 tsp vinegar and

  liquid sweetener to equal 1/2 tsp sugar (2 mL)

2 tbsp mustard (30 mL)

2 tsp low-sodium soy sauce (10 mL)

1 tsp Montreal Steak seasoning (5 mL)

1 tsp salt (5 mL)

1/2 tsp black pepper (2 mL)

1/2 tsp onion powder (2 mL)

Extra-light olive oil for frying

Mushroom Gravy:

3 tbsp butter (45 mL)

1/2 lb sliced mushrooms (227 g)

1/2 cup sliced onions (125 mL)

1 tbsp minced garlic (15 mL)

1/4 cup cream cheese (60 mL)

2 cups chicken stock, SEE recipe below (500 mL)

2 tsp spicy brown mustard (10 mL)

2 tsp low-sodium soy sauce (10 mL)



In large bowl, combine ground beef and Gluten-Free Bake Mix 2, OR almond flour.


In small bowl, whisk eggs with sugar-free ketchup (OR alternative), mustard, soy sauce, Montreal Steak seasoning, salt, black pepper and onion powder.  Add to meat and mix well.  I use disposable gloves for this task.


Use an ice cream scoop with spring release to form large meatballs and place in olive oil in large nonstick frying pan.  Cook over medium heat until browned on both sides and almost cooked through.  Place meatballs in prepared gravy and cook until meatballs are no longer pink inside.  Serve with plenty of gravy and perhaps cauli mash on the side, plus another vegetable or a salad.


Gravy:  In another nonstick frying pan in butter and over medium heat cook mushrooms and onions. When the onions are softened, add garlic and cook 2 minutes stir frying.  Add cream cheese broken up into bits and keep stirring until it melts.  Add chicken stock, spicy brown mustard and soy sauce cooking until the sauce has thickened a bit.  Set aside.

Helpful Hints: *To make homemade chicken stock, place rotisserie chicken carcass in slow-cooker.  Add water to cover.  Add 1 tsp (5 mL) salt, 1 tsp parsley (1 mL), 1/2  tsp (2 mL) thyme (optional) and 1/tsp (2 mL) black pepper.  Place slow-cooker on low and cook overnight.  Strain and either refrigerate or freeze the chicken stock in an airtight container.  This chicken stock makes a wonderful base for soups and gravies.

Yield:  6 servings

1 serving (about 2 meatballs)

419.2 calories

28.8 g protein

30.2 g fat

1.2 g fiber

6.1 g net carbs


Swedish Meatballs

Beef Bites with Caramelized Onions and Cheddar Cheese

Meatballs with Onion Gravy

Cheesy Italian Meatball Casserole

French Onion Meatballs

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