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Per serving
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- 1
Mix the meatballs
In a large bowl, stir together the breadcrumbs, milk, egg, the 1/2 cup finely diced onion, minced garlic, dry mustard, ketchup, 1 tablespoon of the Worcestershire sauce, the kosher salt, and black pepper. Let it sit a minute so the breadcrumbs soak up the milk, then add the ground beef and mix gently with clean hands just until it comes together. Don't overwork it or the meatballs turn tough.
- 2
Shape and brown
Roll the mixture into 1 1/2-inch meatballs, about 18 of them. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high. Brown the meatballs on all sides, working in batches so you don't crowd the pan, about 6 to 8 minutes total. They won't be cooked through yet. Move them to a plate and tuck them around the edge of the skillet once you start the gravy.
- 3
Start the mushroom gravy
Melt the butter in the center of the same skillet, keeping all those browned bits in the pan. Add the sliced large onion and the mushrooms and cook until the onion is soft and translucent and the mushrooms give up their liquid, about 3 to 5 minutes. Sprinkle the cornstarch over the vegetables and stir to coat, which keeps the gravy from going lumpy.
- 4
Thicken and simmer
Slowly whisk in the beef broth and the remaining 1 tablespoon Worcestershire sauce, scraping up the browned bits. Nestle the meatballs back into the skillet, season the gravy with a little salt and pepper, and bring it to a full boil. The cornstarch needs that boil to thicken, so after 3 to 5 minutes the gravy should coat the back of a spoon and the meatballs should be cooked through. Thin with a splash more broth if it gets too thick.
- 5
Serve it up
Spoon the meatballs and all that mushroom gravy over mashed potatoes, buttered egg noodles, or rice. Scatter a little fresh parsley or thyme on top if you've got it.
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Salisbury Steak Meatballs with Mushroom Gravy
Created by: HomeCooking
Ingredients
- 2 tbsp olive oil
- 1 cup breadcrumbs
- 1/4 cup milk
- 1 1/2 lb ground beef
- 1 egg
- 1/2 cup yellow onion
- 1 tsp garlic
- 1 tbsp dry mustard
- 1 tbsp ketchup
- 2 tbsp Worcestershire sauce
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp butter
- 1 yellow onion
- 8 oz cremini mushrooms
- 1 cup beef broth
- 2 tbsp cornstarch
Instructions
- Mix the meatballsIn a large bowl, stir together the breadcrumbs, milk, egg, the 1/2 cup finely diced onion, minced garlic, dry mustard, ketchup, 1 tablespoon of the Worcestershire sauce, the kosher salt, and black pepper. Let it sit a minute so the breadcrumbs soak up the milk, then add the ground beef and mix gently with clean hands just until it comes together. Don't overwork it or the meatballs turn tough.
- Shape and brownRoll the mixture into 1 1/2-inch meatballs, about 18 of them. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high. Brown the meatballs on all sides, working in batches so you don't crowd the pan, about 6 to 8 minutes total. They won't be cooked through yet. Move them to a plate and tuck them around the edge of the skillet once you start the gravy.
- Start the mushroom gravyMelt the butter in the center of the same skillet, keeping all those browned bits in the pan. Add the sliced large onion and the mushrooms and cook until the onion is soft and translucent and the mushrooms give up their liquid, about 3 to 5 minutes. Sprinkle the cornstarch over the vegetables and stir to coat, which keeps the gravy from going lumpy.
- Thicken and simmerSlowly whisk in the beef broth and the remaining 1 tablespoon Worcestershire sauce, scraping up the browned bits. Nestle the meatballs back into the skillet, season the gravy with a little salt and pepper, and bring it to a full boil. The cornstarch needs that boil to thicken, so after 3 to 5 minutes the gravy should coat the back of a spoon and the meatballs should be cooked through. Thin with a splash more broth if it gets too thick.
- Serve it upSpoon the meatballs and all that mushroom gravy over mashed potatoes, buttered egg noodles, or rice. Scatter a little fresh parsley or thyme on top if you've got it.