Description
Hearty Salisbury steak meatballs paired with a rich mushroom gravy, perfect for family gatherings and evoking warm memories.
Ingredients
- 1 lb ground beef
- 1/3 cup breadcrumbs
- 1 egg
- 2 tbsp milk
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 2 cloves garlic, minced
- 1/2 tsp onion powder
- Salt and black pepper, to taste
- 1 tbsp olive oil or butter (for browning)
- 8 oz mushrooms, sliced
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tbsp cornstarch (or 2 tbsp flour)
- 2 tbsp water (for slurry)
- 1 tbsp butter or olive oil
- Salt and black pepper, to taste
Instructions
- In a large bowl, combine ground beef, breadcrumbs, egg, milk, Worcestershire sauce, Dijon mustard, garlic, onion powder, salt, and pepper. Mix until just combined.
- Form the mixture into 1.5-inch meatballs and set them aside.
- Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides, then remove and set aside.
- In the same pan, add butter (if needed) and sauté mushrooms and onions until golden and softened, about 7-8 minutes.
- Add garlic and cook for an additional 30 seconds.
- Stir in beef broth, Worcestershire sauce, Dijon mustard, salt, and pepper. Scrape up any browned bits from the pan as you mix.
- Mix cornstarch with water to create a slurry. Stir it into the broth mixture and bring it to a gentle simmer to thicken.
- Return the meatballs to the skillet, cover, and simmer for 10-15 minutes until cooked through and the gravy is thick and rich.
- Garnish with chopped parsley or thyme if desired and serve hot.
Notes
Use fresh ingredients for the best flavor, and allow the meatballs to rest before cooking for a tender texture.
