🍽️ Salisbury Steak Meatballs with Onion-Mushroom Gravy
Ingredients (Serves 4–5)
🧆 For the Meatballs:
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1 lb (450g) ground beef (80–85% lean is best)
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½ cup breadcrumbs
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1 small onion, finely grated or minced
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1 egg
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1 tbsp Worcestershire sauce
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1 tsp garlic powder
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1 tsp onion powder
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½ tsp mustard powder (optional)
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Salt and pepper, to taste
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1–2 tbsp milk (if mixture feels too dry)
🍄 For the Gravy:
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2 tbsp butter
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1 small onion, thinly sliced
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1 cup mushrooms, sliced (white or cremini)
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2 tbsp flour
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2 cups beef broth
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1 tbsp Worcestershire sauce
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½ tsp Dijon mustard (optional)
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Salt and black pepper, to taste
Instructions:
1. Make the Meatballs:
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In a bowl, combine all meatball ingredients and mix just until combined.
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Roll into 1½-inch balls (you should get about 16–18 meatballs).
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Brown the meatballs in a large skillet over medium heat with a bit of oil until browned on all sides (they don’t have to be fully cooked yet). Set aside.
2. Make the Gravy:
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In the same skillet, melt butter.
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Add sliced onions and mushrooms; sauté until soft and browned (about 8–10 minutes).
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Sprinkle in the flour and cook for 1–2 minutes to form a roux.
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Slowly whisk in beef broth to avoid lumps.
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Stir in Worcestershire sauce, Dijon (if using), and season with salt and pepper.
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Simmer until slightly thickened, about 3–5 minutes.
3. Combine:
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Return meatballs to the skillet.
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Cover and simmer on low for 10–15 minutes, or until meatballs are cooked through and the gravy is rich and flavorful.
Serving Suggestions:
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Spoon over mashed potatoes, egg noodles, white rice, or even buttered toast.
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Garnish with fresh parsley if desired.
Tips:
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Want extra depth? Add a splash of red wine to the gravy.
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Use half ground beef, half ground pork for juicier meatballs.
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Make it gluten-free by using gluten-free breadcrumbs and flour substitutes.
Would you like a slow cooker version, or to make this into a casserole or meal prep option?