Salisbury Steak Meatball and Noodle Bowls

Serves 4

Good old Salisbury steak—beef patties traditionally made with bread crumbs, onion, celery, and mustard and topped with a pan sauce—get a Whole30 makeover (and a new shape!) in this comfort-food recipe.

Prep: 15 minutes

Cook: 25 minutes

Total: 40 minutes

• FOR THE MEATBALLS
• ⅓ cup finely chopped red onion
• ⅓ cup finely chopped celery
• 1 large egg, lightly beaten
• 2 tablespoons almond flour
• 2 teaspoons Whole30-compliant coarse ground mustard
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 pound ground beef
• 1 tablespoon extra-virgin olive oil
• 1 cup Whole30-compliant beef broth or Beef Bone Broth

• FOR THE NOODLES
• 1 tablespoon extra-virgin olive oil
• 2 packages (10.7 ounces each) sweet potato noodles, or 2 medium sweet potatoes, peeled and spiralized
• ⅛ teaspoon salt
• ⅛ teaspoon black pepper
• Chopped fresh parsley

• FOR THE GRAVY
• ½ cup Whole30-compliant beef broth or Beef Bone Broth
• ¼ cup Whole30-compliant tomato paste
• 1 tablespoon arrowroot powder

MAKE THE MEATBALLS: In a medium bowl, mix together the onion, celery, egg, almond flour, mustard, salt, and pepper. Add the beef and gently mix to combine. Shape into 16 meatballs.

In a large skillet, heat the olive oil over medium heat. Add the meatballs and cook for 3 minutes. Gently turn the meatballs over and cook for 3 minutes more. Add the broth and bring to a boil. Reduce the heat and simmer, covered, until the internal temperature of the meatballs is 160°F, about 5 minutes more. Transfer the meatballs to a plate with a slotted spoon and cover to keep warm. (Reserve the cooking liquid in the skillet.)

MAKE THE NOODLES: Meanwhile, in another large skillet, heat the olive oil over medium-high heat. Add the sweet potato noodles and gently toss to coat. Cook, tossing occasionally, until the noodles are tender, 8 to 10 minutes. Season with the salt and pepper.

MAKE THE GRAVY: In a small bowl, whisk together the broth, tomato paste, and arrowroot. Whisk into the cooking liquid in the skillet and cook over medium-high heat, stirring, until the gravy is thickened, 1 to 2 minutes. Remove from the heat.

Serve the meatballs on top of the noodles. Spoon the gravy over the top and sprinkle with parsley.