Meatballs and Gravy Recipe (Keto, gluten-free, paleo option)
Ultra-comforting, this Gluten-Free Meatballs and Gravy recipe is so delicious and easy to make! Loaded with pantry staples and love, it's warm and filling in all the right ways. Keto + Paleo option.
Servings: 4 people
Calories: 318kcal
Ingredients
Meatballs
- 1-2 tbsp olive oil (optional, if not using non-stick pan)
- 680 g ground beef 1.5lbs
- 38 g flaxseed meal 1/4 cup
- 1 egg
- 2 tbsp sugar-free ketchup *see notes
- 1 tbsp dijon mustard
- 1 tbsp Worcestershire sauce **see notes
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
Gravy
- 1 medium onion finely sliced
- 300 g white button mushrooms finely sliced
- 3 tbsp sugar-free ketchup *see notes
- 1 tbsp Worcestershire sauce **see notes
- 300 ml beef broth
- salt & pepper to taste
Instructions
Meatballs
- Add all of the meatball ingredients to a mixing bowl: ground beef, flaxseed meal, egg, ketchup, mustard, Worcestershire sauce, garlic powder, salt & pepper. Mix until well combined.
- Form the meat mixture into meatballs.
- Place a large pan on the stove over medium-high heat and begin to cook the meatballs.
- As the meatballs brown, turn them over to cook evenly on all sides.
- Once finished cooking, remove from pan and keep aside, leaving the grease in the pan for the sauce.
Gravy
- Add the sliced onions to the pan with the leftover grease and begin to sauté.
- After 2 minutes add the sliced mushrooms and sauté for a further 5 minutes.
- Add the rest of the gravy ingredients: ketchup, Worcestershire sauce, beef broth and salt and pepper, and simmer for 15 minutes, or until the sauce reduces and thickens.
- Add the meatballs back in, mix with the gravy, and place a lid on the pan. Cook for a further 5 minutes.
- Serve over a vegetable like mashed cauliflower or mashed potatoes.
Notes
- Ketchup: I made my Keto Ketchup and used that in this recipe. It's straightforward and has a much better flavor than store-bought ketchup. If you don't want to make your own, store-bought is fine but it will likely increase the total carbs in the recipe. Look for sugar-free to keep it low carb.
- Worcestershire sauce: Lea & Perrins Worcestershire Sauce in the USA is gluten-free, however in the UK, it is not. I've listed some alternatives in the post above, like this one (affiliate).
- Paleo: I often substitute balsamic vinegar for the Worcestershire sauce (if I'm out of it), making this recipe paleo. If it needs a little sweetness, add a little honey or a sweetener.
- Use a cookie scoop or an ice cream scoop to easily form the meatballs. It keeps your hands clean as well!
- Don’t want to make your own meatballs? Use frozen meatballs instead!
- Make your own frozen meatballs by following this step-by-step guide!
- Prefer a creamy gravy? Add 1/4 cup (4 tbsp) of sour cream to the rich brown gravy. So delicious!
- Use a deep skillet to cook the meatballs. It’ll need to hold the meatballs and the gravy later!
- To check if your meatballs are fully cooked, the internal temperature should reach 160°F (71°C).
Storage and reheating
- Store the meatballs with their sauce in an airtight container in the fridge for up to 4 days, or freeze them for up to 4 months.
- Reheat in a pan on the stove. I usually make the gravy again (minus the onions, mushrooms, salt, and pepper) just to boost the sauce as it seems to disappear a little in the fridge. Add the beef broth, ketchup, and Worcestershire sauce to a pot on the stove along with the leftover gluten-free meatballs and gravy, and reheat until the sauce is thick.
- Freeze for up to 3 months in an airtight container in the freezer. Thaw completely before reheating.
Nutrition
Serving: 1serving | Calories: 318kcal | Carbohydrates: 11.4g | Protein: 40.4g | Fat: 12.2g | Saturated Fat: 0.4g | Cholesterol: 41mg | Sodium: 886mg | Fiber: 3.8g | Sugar: 5.5g