Salisbury Steak Meatballs with Mushroom Onion Gravy
By Miles Carr
Prep
15 min
Cook
35 min
Total
50 min
Servings
6
Level
Easy
These Salisbury steak meatballs take 50 minutes and only one large skillet to prepare. I make these meatballs for dinner when I'm looking for a quick way to use ground beef. A thick onion and mushroom sauce can be served alongside mashed potatoes at the dinner table. This is how I usually serve these meatballs.
Let the Panko and milk stand for 5 minutes. Make the meat filling by hand, taking care not to overwork the meat, as this can result in tough meatballs. Shape the meatballs to be about 1.5 inches in diameter. This recipe makes 20 to 24 meatballs that can be cooked in a pan.
Sear the meatballs in one layer, in batches to prevent overcrowding the pan, and don't lift meatballs out of the pan to prepare gravy. The meatballs are not fully cooked after searing. Add browned bits to the broth once broth is added to the pan. I always add browned bits to the broth.
Serve meatballs with mashed potatoes or other plain starches such as noodles or rice. I suggest serving mashed potatoes with the dish if you have gravy. Cremini mushrooms work well in this recipe, though white button mushrooms would also be suitable. Add chopped parsley to the pan just before serving.
Why you'll love this recipe
- 1One skillet for cooking and gravy means fewer kitchen tools left to clean after the meal.
- 2Ground beef yields 20-24 meatballs that can be served alone as a full entree, without other side dishes.
- 3Prep time is 15 minutes. The Panko and milk are prepped earlier in the process than other ingredients.
- 4The gravy contains browned bits from the pan. Pots and pans are not cleaned before adding other ingredients.
- 5The typical spices found in a pantry are sufficient. Other condiments include Worcestershire and Dijon sauces only.
- 6Serve with mashed potatoes or egg noodles as a side dish to soak up gravy.
Ingredients
- •1 ½ lbs ground beef (85/15 lean-to-fat ratio recommended)
- •½ cup Panko breadcrumbs
- •¼ cup milk
- •1 large egg (lightly beaten)
- •2 tbsp ketchup
- •2 tbsp Worcestershire sauce (divided)
- •2 tsp Dijon mustard (divided)
- •1 tsp garlic powder
- •1 tsp onion powder
- •½ tsp salt
- •¼ tsp black pepper
- •1 tbsp olive oil
- •2 tbsp unsalted butter
- •1 large yellow onion (thinly sliced)
- •8 oz cremini mushrooms (sliced)
- •2 cloves garlic (minced)
- •3 tbsp all-purpose flour
- •3 cups beef broth (low sodium)
- •fresh parsley (for garnish)
Instructions
- 1
Combine the Panko breadcrumbs and milk in a large mixing bowl, then let stand for 5 minutes.
- 2
Add the ground beef, egg, ketchup, 1 tbsp Worcestershire sauce, 1 tsp Dijon mustard, garlic powder, onion powder, salt, and pepper, then mix gently with your hands until just combined.
- 3
Shape the mixture into 1.5-inch meatballs, making about 20 to 24.
- 4
Heat the olive oil in a large skillet over medium-high heat.
- 5
Sear the meatballs for 4-5 minutes, turning occasionally, until browned on all sides.
- 6
Remove the browned meatballs from the skillet and set aside.
- 7
Reduce the heat to medium and melt the butter in the skillet.
- 8
Add the onion and mushrooms and cook for 6-8 minutes, until softened and browned.
- 9
Stir in the minced garlic and cook for 1 minute.
- 10
Sprinkle the flour over the vegetables and stir for 1 minute.
- 11
Gradually whisk in the beef broth, scraping up the browned bits from the bottom of the skillet.
- 12
Whisk in the remaining 1 tbsp Worcestershire sauce and 1 tsp Dijon mustard.
- 13
Bring the gravy to a simmer.
- 14
Return the meatballs to the skillet.
- 15
Reduce the heat to low, cover, and simmer for 15-20 minutes, until the meatballs are cooked through and the gravy has thickened.
- 16
Garnish with fresh parsley before serving.
FAQ
Nutrition (per serving)
452
Calories
Reviews
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