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–+ servings

Salisbury Steak Meatballs

Tender Salisbury steak meatballs simmered in a rich mushroom gravy, perfect for a cozy weeknight dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound lean ground beef Use 85 to 90 percent lean for tender, juicy meatballs.
  • 1/2 medium onion, grated
  • 1/2 cup panko breadcrumbs Can substitute with crushed crackers or oats.
  • 1 clove garlic, minced
  • 2 tablespoons ketchup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • Kosher salt and coarse black pepper To taste.
  • 1 large egg For binding.
For the Gravy
  • 2 tablespoons olive oil
  • 1/2 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 pint sliced mushrooms Try cremini, button, or baby bella.
  • 1 teaspoon fresh thyme leaves Can substitute 1/2 teaspoon dried thyme.
  • Kosher salt and coarse black pepper To taste.
  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour Can use gluten-free flour.
  • 3 cups low sodium beef broth Sodium levels will vary.
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons chopped chives For garnish.

Method
 

Preparation
  1. In a large bowl, mix ground beef, grated onion, panko, garlic, ketchup, Dijon, Worcestershire, a pinch of salt and pepper, and the egg until just combined.
  2. Roll the mixture into 1-inch meatballs and set them on a plate. Chill for 10 minutes if the mixture feels soft.
Cooking
  1. Heat 1 tablespoon olive oil over medium in a Dutch oven. Brown half the meatballs on all sides, about 5 to 6 minutes total. Transfer to a plate, then repeat with remaining oil and meatballs.
  2. Add diced onion, garlic, and mushrooms to the pan. Cook, stirring, until softened and lightly browned, about 5 to 7 minutes.
  3. Season with salt, pepper, and thyme, scraping up browned bits.
  4. Stir in butter to melt, then sprinkle in flour and whisk for 30 seconds to cook it out.
  5. Gradually whisk in beef broth until smooth, then bring to a lively simmer.
  6. Whisk in Dijon and Worcestershire. Return browned meatballs and any juices to the pan.
  7. Simmer on low, stirring occasionally, until meatballs cook through and gravy thickens, about 10 to 15 minutes.
Serving
  1. Taste and adjust seasoning. Garnish with chopped chives.
  2. Serve Salisbury Steak Meatballs hot over mashed potatoes, noodles, or rice.

Nutrition

Serving: 1Calories: 450kcalCarbohydrates: 20gProtein: 28gFat: 32gSaturated Fat: 12gSodium: 600mgFiber: 2gSugar: 4g

Notes

Don't overmix to keep meatballs tender. Space out meatballs for even browning. Whisk flour slowly into melted butter to avoid lumps.

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