Whole30 Salisbury Meatballs with Onion Gravy

For the Salisbury Meatballs:
1 Add all ingredients to a large mixing bowl and mix with hands until combined. *Avoid overworking the meat or it will toughen.
2 Lightly grease a ¼ cup measuring cup with avocado oil to prevent sticking. Use the measuring cup to separate mixture into equal-sized portions. Rub your hands with a tiny bit of oil or water and roll into meatballs.
3 Preheat 2-3 tbsp avocado oil in a large, stainless-steel, cast-iron or nonstick skillet or sauté pan over med-high heat. Carefully add meatballs and brown in batches. Cook until golden brown and caramelized on all sides or until desired doneness is achieved (approximately 12-15min total for medium-well). For best results, avoid overcrowding the pan.
4 Transfer cooked meatballs to a tray and set aside. Reserve 2-3 tbsp rendered fat in the pan. It’s OK if some brown bits remain on the bottom of the pan, but you should discard any black or burnt bits.
For the Gravy:
1 Lower heat to medium, add onions and a pinch of salt and cook until slightly softened (approx. 3-4 min). Add garlic and cook an additional 60 seconds.
2 Deglaze pan with ¼ cup beef stock. Use a wooden spoon to scrape any brown bits on the bottom of the pan. Add the remaining beef stock, ketchup, mustard, fish sauce, and stir to combine. Bring sauce to a simmer and cook until reduced in volume by half (approximately 6-8 min).
3 In a small bowl, stir together arrowroot starch and water to make a slurry. Add to gravy and stir to combine. Taste gravy for seasoning and adjust salt and pepper as required. Return browned meatballs to pan along with chopped parsley and toss everything to coat.
4 Serve Salisbury Meatballs and Onion Gravy on a bed of mashed potatoes or puréed cauliflower and a side of steamed green beans or vegetables of choice.