Description
Salisbury Steak Meatballs: Juicy beef meatballs smothered in savory mushroom gravy. Comfort food that’s quick, easy, and sure to please a crowd.
Ingredients
Scale
- 1½ pounds (680g) ground beef (80/20 lean-to-fat ratio)
- ⅓ cup (20g) breadcrumbs
- 1 large egg, lightly beaten
- 1 small onion, very finely diced (about ½ cup/80g)
- 2 cloves garlic, minced (about 2 teaspoons)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon ketchup
- 1 teaspoon Dijon mustard
- 1 teaspoon dried herbs (thyme, parsley, or Italian seasoning)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons butter
- 8 ounces (225g) mushrooms, sliced
- 1 medium onion, thinly sliced (about 1 cup/160g)
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups (480ml) beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Step 1: Prepare the Meatball Mixture In a large mixing bowl, combine the ground beef, breadcrumbs, beaten egg, finely diced onion, minced garlic, Worcestershire sauce, ketchup, Dijon mustard, dried herbs, salt, and black pepper. Use clean hands to gently mix until just combined, being careful not to overmix. Let the mixture rest for 5-10 minutes to allow the breadcrumbs to absorb the moisture.
- Step 2: Form and Sear the Meatballs With slightly dampened hands, form the meat mixture into 20-24 meatballs, each about 1½ inches in diameter. Heat 2 tablespoons of oil in a large, deep skillet over medium-high heat. Working in batches to avoid crowding, add the Salisbury Steak Meatballs to the hot pan. Sear for 1-2 minutes on each side until nicely browned but not cooked through. Transfer the meatballs to a plate and set aside.
- Step 3: Create the Foundation for the Gravy In the same skillet, add the butter and let it melt. Add the sliced mushrooms and cook undisturbed for 2-3 minutes to develop golden edges, then stir and cook for another 2 minutes. Add the sliced onions and cook for 5-6 minutes until they begin to caramelize. Stir in the garlic and cook until fragrant, about 30 seconds.
- Step 4: Make the Gravy Sprinkle the flour over the mushroom mixture and stir continuously for 1-2 minutes to cook out the raw flour taste. Gradually whisk in the beef broth, ensuring there are no lumps. Add the Worcestershire sauce and thyme, then bring the mixture to a simmer. Let it cook for 2-3 minutes until the gravy begins to thicken.
- Step 5: Finish Cooking the Meatballs Gently return the Salisbury Steak Meatballs to the skillet, nestling them into the gravy. Reduce heat to medium-low, cover, and simmer for 10-15 minutes until the meatballs are cooked through (internal temperature of 160°F/71°C) and the gravy has thickened nicely. Occasionally spoon the gravy over the meatballs as they cook. Taste and adjust seasoning with salt and pepper as needed.
- Step 6: Serve Sprinkle with fresh chopped parsley and serve your Salisbury Steak Meatballs hot over mashed potatoes, egg noodles, or rice, making sure to spoon plenty of the mushroom gravy over the top.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 6 meatballs
- Calories: 380
- Sugar: 4g
- Sodium: 830mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 140mg